Authentic Thai chicken curry

• Gluten free
• Paleo

• Meat

  • 1 1/2 lb Chicken tenders or chicken breast

• Produce

  • 5 Kaffir lime, leaves

• Canned Goods

  • 1 14 oz can Coconut milk
  • 2 tbsp Red curry paste

• Condiments

  • 2 tbsp Fish sauce

• Baking & Spices

  • 1 tbsp Palm sugar
  • 2 Red peppers

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on eatgood4life.com

Description

Ingredients

• 1.5 lb chicken tenders or chicken breast, cut into cubes
• 2 red peppers, sliced
• 1 tbs olive oil
• 2 tbsp red curry paste
• 1 14 oz can coconut milk
• 2 tbsp fish sauce
• 1 tbsp palm sugar, or coconut sugar
• 5-6 kaffir lime leaves, julienne

Directions

• In a large wok or pan add the oil and curry paste over medium to high heat. Cook for about 30 seconds to 1 minute. Add the coconut milk and stir for a few seconds. Add the chicken, sugar, fish sauce and cook the mixture until the chicken is almost cooked. Add the sliced peppers and cook for about 2-3 minutes. Turn the heat off and add the julienned kaffir lime leaves. Serve over brown rice or as desired.