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Quick Chicken Curry with Sweet Peppers

"Cook up your own curry in a hurry with every day ingredients and the any day magic of cream. Adjust the curry paste according to your tastes using a medium or hot paste if you prefer a kick."
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25 m servings 253 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 253 calories; 12.8 g fat; 9.5 g carbohydrates; 24.6 g protein; 89 mg cholesterol; 208 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I substituted coconut milk (1 14oz. can) for the cream, a very good midweek recipe.