Spicy and filling, this chicken curry is great on a cold winter day!
2 T. olive oil
1 clove garlic, minced
2 t. minced fresh ginger
1 large red bell pepper, cut into 1/3-inch-wide strips
1 1/4 teaspoons Thai red curry paste
2 T. curry powder
1 14-ounce can coconut milk
3 c. boneless chicken breast or thighs, cut into one-inch cubes
1 bunch scallions, thinly sliced
2 T. fresh cilantro, leaves and stems chopped finely
Saute garlic, ginger and bell pepper in olive oil in large skillet over medium-high heat until softened. Add 1/4 cup coconut milk, curry paste and curry powder and bring to boil, whisking constantly. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook about 7 minutes or until chicken is cooked through, stirring often. Season with salt. Serve over hot rice. Garnish with scallions and cilantro. Serves 4-6.