Coconut Curry Chicken

A couple weeks ago, I tried out a recipe for a coconut curry sauce over tilapia.

That was such a hit in my house that I decided to substitute in some chicken.

The result is a super flavorful chicken dish that offers a little sweet and a little heat.  This sauce packs a punch and makes even the blandest chicken and rice a masterpiece.

Whatever you prefer, tilapia or chicken, this sauce will not disappoint if you're looking for something exotic and delicious!

Coconut Curry Chicken

(adapted from My Recipes)

2 lb. chicken breasts

2 tbsp olive oil

1/2 cup chopped green onions

3/4 cup chopped red bell pepper

2 tsp minced ginger

2 tsp minced garlic

1 tbsp red curry paste

1 tbsp soy sauce

1 tbsp lime juice

1 tbsp sugar

1 14oz. can light coconut milk

Salt & Pepper to taste

In a skillet, saute garlic, ginger, pepper and onions in olive oil over medium heat for 2-3 minutes.  Add chicken and cook until no longer pink.  Add curry paste, soy sauce, lime juice and sugar and cook an additional minute.

Add coconut milk and simmer for 10 minutes.  Season to taste.

Serve over rice.