Coconut Curry Chicken {30 Minutes!}

chelseasmessyapron.com

Lynn

3 tablespoons coconut oil separated

½ medium yellow onion diced (~½ cup)

3 cloves minced garlic (~1 and ½ teaspoons)

2 tablespoons finely minced ginger (from a 1 and ½ inch piece)

2 teaspoons yellow curry powder

3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)

2 teaspoons ground coriander

1 large red bell pepper

1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces

Fine sea salt and freshly cracked pepper

1 can (13.5 oz.) full-fat coconut milk (NOT lite)

1 tablespoon lime juice

1 to 2 tablespoons brown sugar

2 teaspoons fish sauce, optional

¼ cup cilantro and/or basil diced

Serve over/with: cooked basmati rice and naan bread with additional lime wedges

Optional: chopped peanuts or cashews

Directions at chelseasmessyapron.com

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