Thai Chicken Red Curry with Bell Peppers

Thai Chicken Red Curry with Bell Peppers

Main Course 

Top with cilantro leaves and serve with rice.

  • 4

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 small onion
  • 1 1/2 Tbsp peanut or vegetable oil
  • 1 medium red bell pepper
  • 1 1/3 lbs chicken breasts
  • 3/4 cup coconut cream
  • 2-4 Tbsp thai red curry paste
  • 1 Tbsp finely chopped ginger
  • 2 tsp soy sauce
  • 2 tsp rice wine vinegar
  • salt, to taste

Preparation

1. Peel and thinly slice the onion. Place the onion and oil in the bowl fitted with the mixer. Launch the P1 simmer program at 270°F for 5 minutes.

2. Remove seeds from the bell pepper and thinly slice. Thinly slice the chicken. Add peppers, chicken, coconut cream, curry paste, ginger, soy sauce and vinegar and and stir to combine. Launch the P3 simmer program at 200°F for 20 minutes.