4 boneless skinless chicken breasts- split in half then cut into thin strips
red curry powder
2 T cilantro-chopped (Yes, cilantro is my sworn enemy… in anything BUT Thai food)
2 green onions-minced
1/2 red bell pepper- cut into strips
can of coconut milk
Jasmine rice- cooked according to package directions
This is a really easy recipe. I made it in the crock pot so that my chicken would be really tender and because I was going to be out of the house all day and I wouldn’t have time to stir it and make sure it didn’t burn.
Cook the chicken in a little olive oil on the stovetop, sprinkle with garlic salt and a couple of teaspoons of soy sauce. Once it’s cooked through dump into your crockpot: chicken, coconut milk, green onions, bell pepper, cilantro, several cloves of minced garlic, red curry powder and cayenne to taste. (Probably heavy on the curry, easy on the cayenne. And I can’t imagine any combination of vegetables that wouldn’t be delish.) Stir and set your crockpot to auto, or low. About an hour before serving I added several tablespoons of lime juice.
Serve with Jasmine Rice.