Thai Coconut Curry
Written by Kimberly Hartwell
2 Tbls oil
1 tsp red pepper
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ginger
1/2 tsp cayenne pepper
1/2 tsp pepper
1 Tbls soy sauce
1 cup chicken broth
3 tsp curry powder
2 Tbls rice wine vinegar
1 can coconut milk
3 chicken breasts, cubed
6-8 baby baby carrots, sliced
1 red pepper, sliced
1/2 broccoli head - cut in pieces
Heat oil in skillet over medium high heat. Stir in peppers, salt, garlic, ginger and soy sauce. Mix together. Add chicken and cook 5-6 minutes until no longer pink.
Add chicken broth, curry, vinegar and coconut milk, stir. Bring to a boil, reduce heat and simmer 20-25 minutes. Add veggies and bring to a boil. Cook another 3-5 minutes. Serve over rice.
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