Ingredients
1lbchicken breast,boneless, skinless, chopped into bite-sized pieces
1tbspvegetable oil
1tbspgarlic,minced
1small yellow onion,or white, chopped
2tbspyellow curry powder
1tbspThai red curry paste
15ozcoconut milk,canned, full fat
½cupwater,or chicken stock, optional
1tbspbrown sugar
1tspfish sauce
2tbsplime juice
salt,to taste
fresh cilantro,a handful, roughly chopped
4cupswhite rice,cooked, to serve
Preparation
Heat the oil in a large pot over medium-low heat. Add the onions and minced garlic, and cook for a few minutes until the onions are fragrant and softened.
Add the chicken and cook for 2 to 3 minutes, browning it a little. Add the curry powder and paste, and cook for 3 to 5 minutes.
Add the coconut milk, and let simmer for 15 to 20 minutes or until the chicken is fully cooked.
Add the water or chicken stock depending on the consistency desired for the sauce, or let simmer longer to thicken, if needed.
Stir in the brown sugar, fish sauce, and lime juice. Taste and add salt, if needed
Top with fresh cilantro. Serve over cooked rice, and enjoy!
