This easy curry recipe is a great introduction for those that are new to making curry from scratch!
Keyword chicken, curry
Servings 6
Author Jan Chan
Ingredients
1.5tbspvegetable oil
1shallot, minced
2minced ginger
1tbspminced ginger
1Thai chili, sliced
2tbspred curry paste
900mlcoconut milk
3.5tbspcoconut palm sugar
1/4tspsea salt
3tspsoy sauce
2.5tspground turmeric
2chicken breast, cut into bite-size pieces
2red bell pepper, cut into bite-size pieces
1small onion, cut into bite-size pieces
2ripe mangos, cubed
1/4cuproasted cashews (optional)
juice of 1 lemon
cilantro, for serving (optional)
Instructions
Heat a pot over medium heat. When the pot is hot, add oil, minced shallots, ginger, garlic and chili along with a pinch of sea salt. Cook the mixture, stirring frequently, for 2-3 minutes until fragrant.
Add red curry paste and continue to cook, stirring, for another minute or two.
Stir in the coconut palm sugar, sea salt and turmeric until combined.
Mix in chicken pieces and soy sauce. Stir to make sure the chicken is well coated.
Stir in coconut milk then cover the pot partially and bring the mixture to a simmer. Once it's simmering, lower heat to maintain a low simmer and let the curry cook for about 8-10 minutes.
Add the red bell peppers and onion, then stir to make sure everything is submerged in the curry. Continue to simmer the curry for another 5-8 minutes or until peppers have softened. While the peppers are cooking, taste the curry to see if it needs more seasoning (more salt or palm sugar).
Once you are happy with the curry's flavours and the peppers are softened, add lemon juice, mangos and cashews. Let the curry cook for another 1-2 minutes and remove from heat.