A wonderfully flavorful dish. With chunks of tender chicken swimming in a coconut curry sauce along with fresh red peppers, cashews and fresh basil. Served over Basmati Rice and little naan.
INGREDIENTS
3 tbsp Sunflower oil
½ medium Yellow Onion, diced
3-4 cloves Garlic, pressed
1 tbsp Dry Ginger OR 2 tbsp Fresh Ginger
1 tbsp Yellow Curry
1-2 tsp Red or Green Curry Paste (Thai Kitchen is my favorite brand)
½ tsp Cumin
1 package of Chicken Cutlets, cut into bite sized pieces
½ tsp Salt & Pepper
1 can Full Fat Coconut Milk
1 tbsp Lime juice
2 tbsp Brown Sugar
2 tbsp Fish Sauce
1 large Red Pepper, roughly chopped
1/2-3/4 cup Salted Cashews
¼ cup Fresh Basil, roughly chopped
INSTRUCTIONS
Start by prepping ingredients, then in a saucepan heat 1 tbsp sunflower oil and add diced onion. Cook for a few minutes until translucent, then add pressed garlic and cook for another minute. Then add in the spices and mix it all together.
Add in another tablespoon or two of sunflower oil, as well as the cut chicken in with the spices, cooking for about 10 minutes or so until the chicken is cooked all the way through, be sure to stir often to prevent sticking!
Pour in the coconut milk, lime juice, brown sugar & fish sauce in with the chicken and stir to combine. Let the sauce simmer for a few minutes to allow flavors to mingle. Then you can toss in the chopped peppers and let them cook for another few minutes. Finally adding in the cashews and fresh basil. Serve over Basmati Rice with a little warmed Naan bread and enjoy!
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