Chicken Curry in a Hurry

We all rely on chicken as a versatile, lean source of protein but often find ourselves looking for new and exciting ways to enjoy it.  This recipe is quick, easy and tastes deliciously exotic.  It’s perfect for a weeknight meal, so instead of putting a frozen pizza in the oven after coming home from work, give this recipe a try.  You’ll be so glad you did!

Chicken Curry

Serves 2-3

1 Tbsp canola oil
1 large yellow onion, sliced
1 large bell pepper, sliced (color of your choice)
1 lb boneless, skinless chicken breasts, cubed
1 13.5 oz. can coconut milk
1 8oz. can sliced bamboo shoots, drained and rinsed
3.5 oz. curry paste (color of your choice)
12 Thai basil leaves (optional)
Kosher salt, to taste
1 cup jasmine rice, cooked

Heat oil in large saute pan over medium-high heat.  Add onion and bell pepper and saute for 2-3 minutes, or until tender-crisp.  Add chicken and saute for 3 minutes.  Add coconut milk, bamboo shoots and curry paste; stir to combine.  Lower heat to medium-low and simmer for 7 minutes or until chicken is cooked through.  Stir in basil leaves.  Season with salt, to taste.  Serve over rice.


Chef Tracy Chin

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