Chicken Curry With Coconut Milk

Ingredients

• 2 tbsp olive oil

• 2 tbsp red curry paste

• 1 large sweet onion, thinly sliced

• 1 large carrot, shredded

• 1 tbsp fresh ginger or ginger paste

• 1 1/2 lbs chicken breast, cut into bite-sized pieces (I used drumsticks and it still worked well)

• 1-14.5 oz can stewed tomatoes

• 1 oz can full-fat coconut milk

• 2 tbsp brown sugar

• 3 cloves garlic, crushed

• 2 tbsp tomato paste

 

Directions

1. In a large skillet over medium heat whisk together olive oil and curry paste. Add onions and cook until they begin to soften stirring frequently. Add the carrots, ginger and chicken and cook until the chicken is almost cooked through.

2. Reduce the heat to simmer. Add the stewed tomatoes and cook for 5 minutes. Stir in the coconut milk, brown sugar, crushed garlic and tomato paste. Simmer for 10-15 minutes to thicken the sauce.

3. Serve over rice or noodles.

Note: As mentioned above, I used fresh chicken drumsticks, so I browned them before I added the liquids, and extended the total time in the braise to ~60 minutes (30 min simmer, turn, 30 min more).

Source: Small Town Woman

bon appetit