Coconut Curry Braised Chicken
  • 1 Lb. Skinless, boneless chicken breast, cut into strips
  • 1 green pepper, julienned
  • 1 red pepper, julienned
  • 1 yellow onion, julienned
  • flour, for dusting chicken
  • butter for browning (2 tbsp)
  • lime juice, to taste
  • 1 can coconut milk
  • red thai curry paste (or cayenne pepper) to taste
  • cilantro, chopped (1 bunch)
  • salt and pepper, to taste
  1. Dust chicken strips in flour and brown it on a large sautee pan.
  2. remove from pan and use the same oil to sautee the vegetables.
  3. to the vegetables, add lime juice, thai curry paste, salt, pepper,and coconut milk.
  4. bring to a boil.
  5. add the chicken and reduce to a simmer until slightly thickened.
  6. add chopped cilantro (add at the end to prevent burning)