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Ingredients25 m servings 253 cals
Original recipe yields 4 servings
- In a large skillet, melt butter over medium heat. Add curry paste and 1/4 tsp (1 mL) salt; cook, stirring, for 1 minute or until very fragrant and starting to brown. Add red pepper; cook, stirring, for 2 minutes, or until starting to soften. Stir in chicken; cook, stirring, for 1 to 2 minutes or until well coated and starting to turn white.
- Whisk flour into cream; pour into skillet and bring to a simmer, stirring to combine. Reduce heat and simmer, stirring often, for about 8 minutes or just until chicken is no longer pink inside and sauce is slightly thickened. Stir in cilantro and lime juice. Season to taste with more salt, if desired.
- Serve sprinkled with coconut (if using). Garnish with lime wedges to squeeze over top.
- Curry Shrimp
- Replace chicken with large shrimp, peeled and deveined. After adding cream, simmer, stirring, for about 3 minutes, or until shrimp are opaque.
Per Serving: 253 calories; 12.8 g fat; 9.5 g carbohydrates; 24.6 g protein; 89 mg cholesterol; 208 mg sodium. Full nutrition
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