Thai Curry Chicken
Ingredients
- 2 lbs boneless skinless chicken breasts thinly sliced
- 1 medium onion diced
- 4 carrots diced
- 3 celery diced
- 1 orange bell pepper (any color is fine)
- 1 jalapeno diced
- 1 lime juiced
- 1 tablespoon fresh garlic paste or 2 garlic cloves minced
- 1 tablespoon fresh ginger paste or a fresh minced
- 1 can coconut milk about 13 oz. can
- 3 cups chicken stock
- 1 tablespoon harissa sometimes 2 tablespoons, this gives the soup a great flavor, definitely worth getting if you don't have it
- 2 tablespoons curry I use a yellow curry, any curry will work
- 1/4 cup chopped fresh cilantro
- *basmati rice make a batch of rice is you are serving it or sometimes I purchase cooked basmati rice if I'm adding just a little bit as I did in the photos
Instructions
- In a 4 quart saucepan add butter and onion, saute for 1 minute.
- Add in carrot and celery, and pepper, and stir.
- Stir in chicken.
- Mix in the curry to coat the vegetables and chicken.
- Add garlic, ginger, and harissa.
- Then add coconut milk and chicken stock.
- Bring to a boil over medium-high heat, then simmer at a low boil for 10 minutes.
- Add lime juice and then serve with cilantro.