INGREDIENTS:
- 1 can of full fat coconut milk
- 1 cup chicken stock (or more if you want to thin the sauce more)
- 1 Tablespoon red curry paste
- 1/4 tsp ground turmeric
- 1/2 of a sweet onion, sliced into 1/2 moons about 1/4 inch thick
- 1 inch of fresh ginger, peeled and minced
- 2 garlic cloves minced
- 1 lime, juiced
- 3 Tbs of good tamari
- 1 red pepper, sliced
- a handful of Thai basil if you have it on hand
- 2 chicken breasts sliced thinly into bite sized pieces
- 1/3 cup of raw cashews
- 2 Tbs coconut oil
- Salt and pepper to taste
INSTRUCTIONS:
- In a large skillet, heat 1 Tbs of coconut oil over medium and sauté the onion to give it some color and soften its or about five minutes. Add your minced ginger and garlic and stir a few seconds, then add your curry paste and whisk in the coconut milk and chicken stock until the paste is incorporated.
- Whisk in the turmeric, lime juice and tamari and taste to see if it needs any more salt or pepper. Stir in the cashews.
- Allow to simmer gently while you work on the rest.
- In a separate skillet, heat the remaining coconut oil over medium high and brown the chicken until fully cooked. Transfer chicken to sauce. In the same pan as the chicken was cooked in, sauté the red pepper until it starts to soften, then transfer to the curry sauce, too. Add the basil at this point.
- Allow meat and veggies to simmer in the sauce for an additional 10 minutes, then serve over rice.
Source: When in Doubt, Add Butter
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