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Coconut Chicken Curry
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
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
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, 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.
Taste, add salt, and taste again. (Add more salt as needed, see note)
Garnish with fresh, chopped cilantro. Serve with lime wedges for squeezing on top.
When cooking with curry I’ve found that the amount of salt you use really impacts how flavorful the end product is. I highly recommend that you taste the curry a couple of times and continue to add salt until the flavor tastes right to you.
Questions? Leave them in the comments below so Kris can get back to you. Thanks for watching, guys.
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