The Pioneer Woman Tasty Kitchen
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Chicken Curry with Coconut Milk

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Level: Easy

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Description

This Chicken Curry with Coconut Milk is one of my absolute favorite dishes. This dish combines red curry, onions, carrots, and stewed tomatoes in a creamy coconut milk base.

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Red Curry Paste
  • 1  Large Sweet Onion, Thinly Sliced
  • 1  Large Carrot, Shredded
  • 1 Tablespoon Fresh Ginger Or Ginger Paste
  • 1-½ pound Chicken Breast Cut Into Small Bite Size Pieces
  • 1 can (14 1/2 Oz. Size) Stewed Tomatoes
  • 1 can (14 Oz. Size) Coconut Milk
  • 2 Tablespoons Brown Sugar
  • 3 cloves Garlic, Crushed
  • 2 Tablespoons Tomato Paste

Preparation

In a large skillet over medium heat, whisk olive oil and curry paste. Add onions and cook until they begin to soften, stirring frequently. Add carrots, ginger and chicken and cook until chicken is almost cooked through.

Reduce heat to simmer. Add stewed tomatoes and cook for 5 minutes. Stir in coconut milk, brown sugar, crushed garlic and tomato paste. Simmer for 10–15 minutes to thicken the sauce.

Serve over rice or noodles.

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