Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken breast (boneless skinless, chopped into bite-sized pieces)
  • 1 tablespoon vegetable oil
  • 1 tablespoon garlic (minced)
  • 1 small yellow or white onion (chopped)
  • 2 tablespoons yellow curry powder
  • 1 tablespoon Thai red curry paste
  • 15 ounces coconut milk (canned, full fat)
  • ½ cup water or chicken stock (optional)
  • 1 tablespoon brown sugar
  • 1 teaspoon fish sauce
  • 2 tablespoons lime juice
  • salt to taste
  • handful fresh cilantro (roughly chopped)
  • 4 cups cooked white rice (for serving)

Instruction

  • 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 2-3 minutes, browning it a little. Add curry powder and paste; cook for 3-5 minutes.
  • Add the coconut milk, and let simmer for 15-20 minutes or until the chicken is fully cooked.
  • Add water or chicken stock depending on the consistency you want for the sauce, or let simmer longer to thicken if needed.
  • Stir in the brown sugar, fish sauce, and lime juice. Taste and salt if needed
  • Top with fresh cilantro, serve over cooked rice.