Ingredients

The following ingredients have 5 Servings
  • 2 Tablespoons Coconut or Canola Oil
  • 1 Onion cut lengthwise in strips
  • 2-3 Carrots (peeled and sliced)
  • 1 Red Pepper (sliced lengthwise *(optional)*)
  • 1 lb. Chicken Breast (cubed)
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Turmeric
  • 3 Yukon Gold Potatoes ((peeled and cubed) *may substitute 1 zucchini or squash)
  • 1 1/2 cups Water
  • 1 teaspoon Chili Garlic Sauce ((if you like extra flavor, you may add 1 more teaspoon))
  • 1/4 cup Green Curry Paste
  • 1 - 14 ounce can Coconut Milk or Coconut Cream ((unsweetened))
  • Cilantro
  • Toasted Coconut Flakes
  • Peanuts
  • Fresh Lime

Instruction

  • Heat skillet over medium-high heat. Add oil. Add onions and let saute for 3-4 minutes. Add chicken breast, salt, and pepper and saute for 8 minutes. Add carrots and let saute for 2 more minutes. If using red pepper slices, add them to the skillet.
  • Add potatoes and water and cover. Let simmer, covered, for 6 minutes. If using zucchini instead of potatoes, don't add the water.  Add the zucchini and saute for only 2 minutes.
  • Remove lid and add turmeric, chili garlic sauce, green curry paste, and canned coconut milk. Stir together. Let simmer for 5-6 minutes, or until potatoes are tender.
  • Season to taste.
  • Can be served as is or with rice.
  • Top with optional cilantro, lime, toasted coconut, and peanuts.