In a saute pan or a wok over medium-high heat, reduce ½ cup coconut milk until thickened and creamy.
Stir in curry paste and reduce the heat to medium-low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste.
Add palm sugar and kaffir lime leaves and cook for a minute or so until the sugar is dissolved.
Add chicken and quickly toss it with the curry paste, Once the chicken is about 50% cooked, add the remaining coconut milk and stir for 30 more seconds or just until the chicken is fully cooked. If it looks too dry, you can add a splash of water at this point.
Add some fish sauce and cook the curry for 5 mins.
Add in red peppers and turn off the heat.
Garnish with julienned kaffir lime leaves and more red peppers as desired.
Serve with jasmine rice, enjoy!
Ingredients
Directions
In a saute pan or a wok over medium-high heat, reduce ½ cup coconut milk until thickened and creamy.
Stir in curry paste and reduce the heat to medium-low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste.
Add palm sugar and kaffir lime leaves and cook for a minute or so until the sugar is dissolved.
Add chicken and quickly toss it with the curry paste, Once the chicken is about 50% cooked, add the remaining coconut milk and stir for 30 more seconds or just until the chicken is fully cooked. If it looks too dry, you can add a splash of water at this point.
Add some fish sauce and cook the curry for 5 mins.
Add in red peppers and turn off the heat.
Garnish with julienned kaffir lime leaves and more red peppers as desired.
Serve with jasmine rice, enjoy!