Thai Red Chicken Curry
Total Time: 40 minutes
Prep: 10 minutes
Cook: 30 minutes
2 boneless, skinless chicken breasts, diced
2 cloves garlic, chopped
1 red bell pepper, diced
1 red chili pepper, seeded and diced
4 baby potatoes, quartered or 1 cup uncooked rice
1-2 cups green beans
2 tablespoons red curry paste
1 can chicken stock
3/4 of a 14.5 ounce can light coconut milk
1 tablespoon olive oil
salt and pepper
1. In a medium pot or Dutch oven, heat olive oil over low-medium heat. Stir in curry paste, garlic and red chili pepper. Cook for 2 minutes.
2. Season chicken with salt and pepper. Add seasoned chicken and red bell pepper to pot. Brown for 2-3 minutes.
3. Add light coconut milk, chicken stock and potatoes. Reduce heat to low. Cover and cook for 15 minutes or until potatoes are almost tender.