This is a recipe that never fails to be completely delicious. We made it this last week and had forgotten just how much we love it.
Coconut Curry Chicken
2 chicken breasts, chopped
1 heaping tbsp of Matsaman curry paste (red curry paste)
3 tbsp olive oil
1 small onion, chopped
1 clove of garlic
3 Carrots, peeled, quartered and chopped in 1 inch pieces
1 Green Pepper, chopped
1 can Coconut Milk
1/2 can pineapple chunks
Add curry paste and olive oil to saucepan, cook over medium heat until slightly browned. Add chicken and toss to coat. Sauté over medium heat for 2 minutes (not too long or by the time your carrots are cooked your chicken is over cooked). Add onion, garlic and carrots. Cook until onion is translucent.
Pour Coconut Milk over mixture, cover and simmer until carrots are cooked and mixture is slightly thickened. Add Green Pepper, pineapple and Cashews and cook 15 minutes longer.
Serve with Basmati Rice or if you want it to be even better serve it with coconut rice.
2 cups basmati rice, washed and rinsed
1 - 14 oz can (398 ml) coconut milk
2 1/4 cups water
1 tsp salt
1 tsp sugar
1 cinnamon stick
In a large saucepan with a tight-fitting lid, mix rice with remaining ingredients. Bring to a boil and reduce heat to low. Cook, covered for 25 minutes, or until liquid is absorbed. Remove cinnamon stick. Serves 8