Ingredients

The following ingredients have 4 Servings
  • Olive Oil
  • 3 chicken breasts, cut into bite-sized chunks
  • 1/2 of a medium yellow onion, sliced thin
  • 1 red bell pepper, sliced thin
  • 2 teaspoons minced garlic.
  • 2 1/2 cups chicken broth
  • 14 ounces unsweetened coconut milk
  • 1 1/2 teaspoon curry powder
  • 1 jalapeño, seeded, minced
  • 2 tablespoons fresh lime juice
  • 1/2 cup chopped green onion
  • 1/2 cup chopped fresh cilantro, plus extra for garnish
  • 1/2 cup toasted coconut
  • 2 cups freshly cooked jasmine rice

Instruction

  • Heat the olive oil in a medium-sized soup pot over medium-high heat.
  • Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside.
  • Sauté the onion and bell pepper, adding more oil if necessary, until tender. Add the garlic and sauté one minute more.
  • Return the chicken to the pot with the onions. Add chicken broth, coconut milk, curry powder, and jalapeño. Bring to a simmer over medium heat.
  • Add bell pepper, green onion, and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.
  • Spoon rice into 4 bowls and top with a ladle or two of soup.
  • Garnish with additional cilantro and a sprinkling of toasted coconut. Serve.