I was raised on curry's, and if anyone were to ask me what I'm craving, 90% of the time it'll be a big, hearty curry. There's just something so comforting about it. I make curry's a lot these days, and the nice thing is that you can really add in whatever vegetables you have on hand. It's the perfect clean-out-the-fridge type of dinner, if you ask me.
I added some raw red cabbage on the side of this dish, just to add a crunchy texture, and I really liked it!
***Original recipe HERE
- 3-4 large boneless skinless chicken breasts
- 1 small yellow or white onion, chopped
- 1 red bell pepper, chopped
- 4 tablespoons yellow curry powder
- 1 tablespoon Thai red curry paste
- 2 15-ounce cans coconut milk
- salt to taste
- juice of 1 lime (plus additional lime wedges for serving)
- 2 cups thinly sliced red cabbage
- handful fresh cilantro, roughly chopped
- 4 cups cooked brown rice, wild rice, or quinoa
- Chop chicken into 1-inch (bite sized) pieces. Drizzle a large pan or skillet with oil over medium heat.
- Add chicken, onions, and peppers to pan. Saute 1-2 minutes. Sprinkle yellow curry powder over chicken and veggies. Continue to saute 5-7 minutes or until chicken is cooked through.
- Add red curry paste, coconut milk, and lime juice to pan. Stir over medium heat until sauce is begins to bubble. Stir in cabbage and cook 1-2 minutes just until cabbage is tender.
- Taste, add salt, and taste again.
- Serve with cooked rice or quinoa, and garnish with fresh, chopped cilantro. Serve with lime wedges for squeezing on top.