Ingredients

  • 2-3 tablespoons butter
  • 2 cups cooked rice, optional
  • 1 jalapeño, diced
  • 2 teaspoons olive oil
  • 1 cup onion, diced
  • 1 red bell pepper, diced
  • 2 skinless, boneless chicken breasts cut into bite size pieces or strips
  • 1 tablespoon Thai red curry paste
  • 2 cups yellow squash, sliced

Ready In 20 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Thanks for reading! You can find this recipe and many more of my original recipes at my blog here: http://sallycooks.com/2013/08/13/spicy-coconut-chicken-curry/ What to do:heat oil in a large pot over medium-high heatadd the chicken and onion; cook, stirring for about 5 minutesmix in the curry paste and remaining veggiescook, stirring for a few minutespour coconut milk into the pot and bring to a boiladd butter and simmer over medium heat until butter is melted, chicken is fully cooked and you’re ready to serve plain or over rice
  • INGREDIENTS:
  • EQUIPMENT: