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Thai Chicken Coconut Curry

For the Chicken

• ·         2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
• ·         1 cup full fat coconut milk
• ·         2 tablespoons lime juice
• ·         2 tablespoons curry powder
• ·         2 tablespoons ground cumin
• ·         1 teaspoon cayenne pepper

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·         For the Curry

• ·         2 tablespoons vegetable or olive oil
• ·         1 onion, roughly chopped
• ·         4 cloves garlic, roughly chopped
• ·         2 tablespoons fresh ginger, grated
• ·         1 tablespoon vegetable oil
• ·         1 (15 ounce) can diced tomatoes
• ·         ½ cup chicken stock
• ·         2 cups full fat coconut milk
• ·         1 teaspoon tomato paste
• ·         2 teaspoons salt
• ·         Lime juice to taste
• ·         Green Onions to garnish
• ·         Cilantro to garnish
• ·         Peanuts to garnish
• ·         White Rice for serving

Combine the chicken, coconut milk, lime juice, and spices in a bowl. Marinate overnight.

In a large pan over medium heat add the vegetable oil. Stir in onion and cook slowly until the onion and cook until translucent. Add the garlic and ginger and cook until fragrant, about 2-3 minutes more.

Add the tomatoes to the skillet and cook for 5 minutes. Add the chicken and its marinade to the pan and cook for 5 minutes. Add the chicken stock and bring the mixture to a boil - then lower heat and simmer for 30 minutes.

Stir in the coconut milk and tomato paste and continue to simmer until the chicken has cooked through, about 15 minutes, and the sauce is thick. Taste, adjust seasoning as needed, add lime juice as needed. Garnish with cilantro, green onions, and peanuts. Serve family style in a large skillet with a side of white rice and plenty of lime wedges. (What’s Gaby Cooking)

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