Thai Chicken Curry in a Hurry

Mix 2 teaspoons curry powder, 1 teaspoon kosher salt, and 1 teaspoon of ground pepper in a small bowl. Rub dry mixture well on chicken breasts and set it aside.

Combine in a small bowl the remaining 2 tablespoons curry powder, grated ginger, grated garlic, fish sauce (or bottled clam juice can be substituted), and fresh lime juice. Set it aside.

With a hand mixer, mix softened cream cheese and low sodium chicken broth. Little lumps of cream cheese is fine. (Note: if you want thicker sauce, add more cream cheese.) Set this aside.

Heat the oil in a cast iron skillet over medium-high heat until almost smoking. Add the seasoned chicken breast and pan fry until golden, about 3 minutes per side; total of 6 minutes. Off the heat, cover loosely with foil and let the meat rest while cooking the remaining ingredients.

In the same hot pan, add minced shallot and give it a quick sauté, then add julienne peppers and cook for about 30 seconds. Add the curry paste mixture, followed by the cream cheese and chicken broth. Turn down the heat and simmer until all white specks of cream cheese are dissolved. Turn off the heat and stir in the freshly chopped cilantro and basil leaves.

Spoon creamy curry sauce on a plate, top with sliced chicken and serve with your favorite rice or couscous. Garnish with additional chopped herbs.