This is a recipe that I found on Skinnytaste and altered to my liking. You can also use shrimp as the original recipe calls for and it’s just as or even more delicious. I added curry powder for more flavor and corn starch to make the sauce a little thicker. I would classify this dish as a fusion of Thai and Indian cuisines. The combination of the curry powder with coconut milk and tomato sauce gives a strong flavor and heavy aroma, while the lime juice really adds some zing.
What you will need…
8 oz boneless & skinless chicken breast, cubed
1 tbsp olive oil
1 reb bell pepper, sliced
1/2 cup scallion (green onion), sliced with white & green parts separate
1/2 cup fresh cilantro, chopped
crushed red pepper flakes
2 tbsp curry powder
1 can of diced tomatoes, undrained
1/2 can of coconut milk
juice of one lime
1 tbsp cornstarch
Season chicken with sea salt and red pepper flakes. Sautée in half tbsp of olive oil and set aside. Heat the other half tablespoon of oil in pan and add red peppers and cook until soft. Add scallion whites, 1/4 cup of cilantro and garlic and cook for one minute.
Next, add tomatoes, coconut milk, curry powder and salt to taste. Add red pepper flakes until spiciness is at your liking. Squeeze in juice of the lime, add the corn starch and chicken, then simmer for about 10 minutes. Serve with white rice and garnish with the green part of the scallion and the rest of the cilantro. Serves 4.