Easy Chicken Curry
Feel free to add roasted bell peppers, green beans, peas, potatoes…peanut butter.
1 lb. boneless, skinless chicken breasts, cut into 1/2 to 1-inch pieces
1 tsp. curry powder
1 tsp. minced fresh chile or red pepper flakes
1 tbsp. minced lemongrass
3 tbsp. butter
2 tbsp. fish sauce
1 cup canned unsweetened coconut milk
1 cup salted peanuts or cashews
1/2 cup chopped cilantro
1. Toss the chicken with the curry powder, chile, lemongrass, and salt to taste.
2. Place the butter in a medium skillet, preferably nonstick, and turn the heat to medium-high. When it melts, add the chicken. Cook the chicken, stirring occasionally until it loses its raw color. Add the coconut milk and turn the heat to medium.
3. Cook for another 2 to 3 minutes until cooked through, then stir in the fish sauce and nuts and cook for another 30 seconds. Garnish with cilantro and serve. We like this over jasmine rice.