If you're a curry lover like I am, you'll probably understand when I say that there is just something so absolutely comforting about curry. It's like when you eat it, it just feels right. It's warm, rich, bursting with flavor... it really makes you think. I've always been kind of intimidated by curry recipes, and so I haven't made it that often myself. But trust me, this recipe is easy and with the right ingredients, a kitchen, and some patience, I'm confident you can make this recipe work for you! And if you're stuck, check out my step-by-step recipe video that will walk you through the process! Happy curry eating!
Prep Time: 10-15 minutes
Cook Time: 25 minutes
Serves: 4-6 people
The Ingredients:
The Creation:
1. Begin by preparing the chicken. Sprinkle a 1/4 tsp salt and the pepper on top of the chicken, then thoroughly mix. Next, in a pan over medium high heat, place 1 tbsp of the coconut oil and allow to melt and then add the chicken. Cook the chicken for about 2 minutes, allowing the entire outside to blanch. Remove the chicken from the pan and set aside.
2. In the same pan, add 1 tbsp coconut oil, onion, and garlic. Allow to cook until fragrant (about 1 minute). Then add sweet potatoes and let cook 3 minutes letting the sweet potatoes soften.
3. Next, add the chopped bell peppers to the mix and stir so the vegetables are evenly coated with oil. Allow the vegetables to cook for the next 10 minutes, stirring them frequently. The vegetables should have softened up and have begun to brown a little.
4. Keeping the pan on the burner, reincorporate the chicken with the vegetables. Let cook about 1 minute. Then add the coconut milk, curry paste, fish sauce, and 1/4 tsp salt. Stir well and reduce the heat to medium low and let simmer for 10 minutes.
5. Sprinkle with basil and serve!
Cook Time: 25 minutes
Serves: 4-6 people
The Ingredients:
- 1 lb boneless skinless chicken breasts, cut into bite size pieces
- 1/2 tsp salt, divided
- 1/4 tsp pepper
- 2 tbsp coconut oil, divided
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup chopped sweet potatoes
- 3 bell peppers (any color) chopped
- 1 can full fat coconut milk
- 2 tbsp green curry paste
- 2 tsp fish sauce
- optional: garnish with chopped basil
The Creation:
1. Begin by preparing the chicken. Sprinkle a 1/4 tsp salt and the pepper on top of the chicken, then thoroughly mix. Next, in a pan over medium high heat, place 1 tbsp of the coconut oil and allow to melt and then add the chicken. Cook the chicken for about 2 minutes, allowing the entire outside to blanch. Remove the chicken from the pan and set aside.
2. In the same pan, add 1 tbsp coconut oil, onion, and garlic. Allow to cook until fragrant (about 1 minute). Then add sweet potatoes and let cook 3 minutes letting the sweet potatoes soften.
3. Next, add the chopped bell peppers to the mix and stir so the vegetables are evenly coated with oil. Allow the vegetables to cook for the next 10 minutes, stirring them frequently. The vegetables should have softened up and have begun to brown a little.
4. Keeping the pan on the burner, reincorporate the chicken with the vegetables. Let cook about 1 minute. Then add the coconut milk, curry paste, fish sauce, and 1/4 tsp salt. Stir well and reduce the heat to medium low and let simmer for 10 minutes.
5. Sprinkle with basil and serve!