Chicken Curry with Onions and Peppers

When Marc and I were living in Fresno we enjoyed going to this small Thai Fusion restuarant a few minutes away. My favorite dish was the spicy red curry – chicken, red peppers, and onions in a spicy coconut curry sauce.

We decided to replicate the dish and it turned out tasty and was  a great break from the ordinary

Chicken Curry with Onions and Peppers

Ingredients:

  • 2 tbsp + 1-2 tsp curry powder (we use the one from Trader Joes)
  • 2 tsp minced garlic
  • 1 tsp + 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes (or more or less depending on taste)
  • 2 red bell peppers, cut into chunks
  • 1 onion, cut into chunks (yellow, white, or red is fine)
  • 1 can coconut milk
  • 1-1/2 pounds chicken tenders
  • olive oil or coconut oil for cooking

Directions:

  • Sprinkle chicken tenders with 1-2 tsp or curry powder and 1 tsp garlic powder
  • Brown chicken in oil and set aside
  • Pour coconut milk into pan. Mix in the rest of the seasonings then add the garlic, peppers, and onion
  • Simmer vegetables for 6-8 minutes, stirring occasionally
  • Add chicken back into pan until chicken has finished cooking and vegetables are crisp tender
  • We served our chicken curry over spinach leaves, but I do love sticky white rice with this recipe
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