Yellow Coconut Curry Chicken

Savory, flavor-packed yellow coconut curry chicken with cilantro and lime served over fresh jasmine rice. All in under 30 minutes.

INGREDIENTS

• 1 1/2 tablespoons olive oil or coconut oil

• 1 pound chicken breasts sliced into 2” pieces

• 1/2 large onion, chopped

• 1/2 cup Trader Joes yellow curry sauce

• 1 red bell pepper, thinly sliced then chopped into 2” pieces

• 2 jalapeno peppers chopped

• 1/2 cup blanched or canned peas

• 1 cup broccoli florets

• 2 teaspoons freshly grated ginger

• 4 garlic cloves, minced

• 1 13.5 oz. can coconut milk 

• 1 tablespoon cornstarch

• 1 tablespoon Asian/Thai Sweet Chili Sauce

• 2 tablespoons less sodium soy sauce

• 2 tablespoon rice wine vinegar

• 2 tablespoons lime juice

• 1 tablespoon brown sugar

• 1 bay leaf

• 1 teaspoon dried basil

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• sriracha to taste (optional)

GARNISH

• fresh cilantro

• fresh lime juice

INSTRUCTIONS

1. Cook jasmine rice in boiling water or rice cooker until tender and fluffy.

2. Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and yellow curry sauce. Cook just until chicken is no longer pink. Add bell peppers, jalapeno peppers, ginger, broccoli, peas and garlic. Saute for 1 minute.

3. Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (except Garnishes).

4. Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. Discard bay leaf.

5. Garnish with fresh cilantro, a squeeze of fresh lime juice and Sriracha to taste. Serve with cooked jasmine rice.