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Prep Time: 10 Minutes Cook Time: 33 Minutes |
Ready In: 43 Minutes Servings: 4 |
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This is a rich recipe with lots of flavor Ingredients:
4 chicken breasts, cut into 3 pieces ea |
1 1/2 teaspoons red curry paste |
1 (13 1/2 fluid ounce) can coconut cream |
1 medium onion, sliced in long thin strips |
1 red bell pepper, sliced in long thin strips |
1/2 cup baby carrots |
2 garlic cloves, chopped fine |
1 tablespoon fresh ginger, sliced thin |
2 tablespoons olive oil |
1 tablespoon fish sauce |
Directions:
1. Put oil in large skillet saute ginger and garlic approximately 1 minute.
2. Add onion, bell pepper saute approximately 2 minutes.
3. Add curry paste and blend with other ingredients.
4. Brown chicken with along with other ingredients in the skillet.
5. Add Coconut cream and baby carrots to skillet and cover and simmer for approximately 30 minutes.
6. Then season with fish sauce.
7. Serve over a bed of steamed rice.
8. *Note:you may use more or less curry paste depending on how spicy you want the chicken I like mine spicy!
9. **Note:Curry paste and fish sauce can be found in ethnic stores or oriental grocery stores.
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