Red Curry in a Hurry

• 1 Tablespoon Extra Virgin Olive Oil
• 2 Tablespoons Red Curry Paste
• 1 pound Chicken Breast, Cut Into Chunks
• 1 Tablespoon Curry Powder
• 1 pinch Salt And Pepper
• 15 ounces, fluid Coconut Milk
• 4 whole Bell Peppers Of Different Colors, Chopped
• 1 whole Leek, Chopped
• 1/2 cups Grape Tomatoes
• 1/4 cups Cilantro, Chopped Plus More For Garnish
• 1 whole Lime, Juiced, Divided

1. In a large skillet over medium high heat, saute olive oil and curry paste, pressing the paste into the oil for 1 minute.
2. While that sautes, combine chicken, curry powder, salt and pepper in a small bowl and toss to coat.
3. Set aside.
4. Add half the coconut milk into the pan and whisk together until its incorporated with the curry paste.
5. Then add remaining coconut milk and simmer for 3 minutes.
6. Add seasoned chicken and cook for about 5 minutes.
7. Add vegetables, cilantro and half of the lime juice to the pan, stir, cover and cook for about 5-7 more minutes until chicken is fully cooked.
8. Remove lid, squeeze remaining lime juice on top just before serving.
9. Serve over brown rice and garnish with additional cilantro.

olive oil, red curry, chicken, curry, salt, fluid coconut milk, peppers of different, grape tomatoes, cilantro

Taken from tastykitchen.com/recipes/main-courses/red-curry-in-a-hurry/ (may not work)