Simple Coconut Chicken Curry

• 1 Tablespoon Peanut Oil
• 2 whole (about 1/2 Pound Each) Boneless Skinless Chicken Breast, Cut Into Bite Size Pieces
• 1 Tablespoon Curry Powder
• 2 heads Broccoli, Separated Into Bite Size Pieces
• 2 cloves Garlic, Minced
• 1 teaspoon Fresh Ginger, Grated
• 1 can (13 Oz. Size) Coconut Milk (I Used Regular, But Lite Works Great)
• 3 Tablespoons Red Curry Paste
• 1/2 Tablespoons Cornstarch Dissolved In The Below Amount Of Cold Water
• 2 Tablespoons Cold Water

1. In a medium size pan over medium-high heat add peanut peanut oil.
2. Toss the chicken with the curry powder, add it to the pan and saute until cooked, about 5-8 minutes.
3. Remove from pan and set aside.
4. In the same pan add more oil if needed and saute the broccoli, garlic and ginger.
5. After the broccoli starts to turn bright green, add the coconut milk and let simmer for 5-8 minutes.
6. The broccoli should soften but still be tender-crisp.
7. Add the curry paste to the pan and stir it until it combines with the coconut milk.
8. Slide back in the chicken and any juices.
9. Bring to a slight boil.
10. Combine the cornstarch and water in a small bowl and add this into the pan.
11. Boil for about a minute, then reduce heat and let the mixture thicken (about another 2 to three minutes).
12. Watch it closely, you do not want it to get to thick!
13. Serve over white or brown rice.

peanut oil, chicken, curry, broccoli, garlic, fresh ginger, coconut milk, red curry, cornstarch, water

Taken from tastykitchen.com/recipes/main-courses/simple-coconut-chicken-curry/ (may not work)