Coconut Chicken Curry

Every now and then I try and step out of the box and do something different than southern soul food. I would say this recipe is Thai soul food, if that is even a thing. I have only had curry a few times in my life but they few times I had it, it was like a party for my taste buds. The coconut milk that is added to this changes the game completely. It’s so creamy and full of fragrant spices, I can’t wait for everyone to try it!

Ingredients:

1 lb chicken breast cut into bite sized pieces

2 tsp coriander

2 tsp yellow curry powder

1/2 yellow onion (sliced into strips)

1 red bell pepper (sliced into strips)

3 cloves minced garlic

2 tsp minced ginger

2 tablspoons brown sugar

3 tablespoon Thai red curry paste

1 can coconut milk (full fat)

2 tablespoons coconut oil

Juice of one lime

1 tablespoon Fish Sauce

Optional toppings *basil, peanuts, limes and cilantro*

Directions:

Sauté onion in 1 tbs coconut oil until translucent. Add ginger and garlic. Stir around for about 1 min, until fragrant. Add bell pepper, coriander, yellow curry powder, red curry paste and chicken. Sauté for about ten min until chicken is cooked through. reduce heat to low and add the coconut milk, brown sugar, lime juice and fish sauce. Let simmer for about 20 min, stirring the whole time and serve with jasmine rice and top with basil, peanuts and a slice of lime!