Coconut Chicken Curry
1½ pounds skinless, boneless chicken thighs, cut into 1 1/2 -inch chunks
1 Red pepper, cut into 3/4 -inch chunks
1 tablespoon canola oil
¼ teaspoon of salt
2 tablespoons Thai green curry paste
2 tablespoons peeled, grated fresh ginger
1 cup chicken broth
1 large sweet potato, peeled and cut into 3/4 -inch chunks
2 cups sugar snap peas, trimmed
¾ cup light coconut milk
4 cups rice (cook accordingly)
In a 6-quart pan with lid, heat oil over medium high temp.
Add chicken and salt. Cook 5 minutes until brown, stir as needed, and transfer to a bowl.
In same pan, add green peppers, onion and cook three minutes.
Stir in curry, ginger, and ¼ teaspoon of salt.
Add potatoes and broth
Bring to boil over high and cook for 5 minutes.
Stir in chicken
Reduce heat and maintain simmer, cover and cook 10 minutes or until no longer pink in middle (165 F), and vegetables are tender.
Wisk the corn starch and coconut milk until smooth, stir into pot, and add peas.
Bring to boil over high heat and cover it. Once at boil turn heat down to simmer for 3 minutes.
Serve with or without rice.