Easy coconut curry chicken that has amazing flavor and comes together in just 20 minutes!
3-4 3-4 large boneless skinless chicken breasts, pounded to even thickness
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
2 teaspoons sugar
salt to taste (I usually use about 1 teaspoon, *see note)
juice of 1 lime (plus additional lime wedges for serving)
2 cups thinly sliced red cabbage
handful fresh cilantro, roughly chopped
4 cups cooked white rice, for serving
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, sugar, 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 (OR you can steam the cabbage or microwave it on high for 2-3 minutes and serve it on top of the curry instead of cooking it into the curry – I usually prefer to serve it on top like this)
Taste, add salt, and taste again. (Add more salt as needed, see note)
Serve with cooked white rice and garnish with fresh, chopped cilantro. Serve with lime wedges for squeezing on top.