3-43-4 large boneless skinless chicken breasts, pounded to even thickness
1smallyellow or white onion, chopped
1red bell pepper, chopped
4tablespoonsyellow curry powder
1tablespoonThai red curry paste
215-ounce canscoconut milk
salt to taste (I usually use about 1 teaspoon, *see note)
juice of 1 lime (plus additional lime wedges for serving)
2cupsthinly sliced red cabbage
handful fresh cilantro, roughly chopped
4cupscooked white rice, for serving
Chop chicken into 1-inch (bite sized) pieces. Drizzle a large pan or skillet with oil over medium heat.
Add chicken, onions, and peppers to pan. Saute 1-2 minutes. Sprinkle yellow curry powder over chicken and veggies. Continue to saute 5-7 minutes or until chicken is cooked through.
Add red curry paste, coconut milk, sugar, and lime juice to pan. Stir over medium heat until sauce is begins to bubble. Stir in cabbage and cook 1-2 minutes just until cabbage is tender (OR you can steam the cabbage or microwave it on high for 2-3 minutes and serve it on top of the curry instead of cooking it into the curry - I usually prefer to serve it on top like this)
Taste, add salt, and taste again. (Add more salt as needed, see note)
Serve with cooked white rice and garnish with fresh, chopped cilantro. Serve with lime wedges for squeezing on top.
When cooking with curry I've found that the amount of salt you use really impacts how flavorful the end product is. I highly recommend that you taste the curry a couple of times and continue to add salt until the flavor tastes right to you.