Red Curry Chicken
1 tablespoon oil or cooking fat of choice
1 pound skinless, boneless chicken breasts, cut into ВЅ-inch strips
2 tablespoons sunflower seed butter or creamy nut butter (almond, cashew, etc.)
1 tablespoon red curry paste
2 cups unsweetened coconut milk
2 teaspoons coconut aminos
Juice of 1 lime
- Heat the oil over medium heat in a large skillet that is already hot. Once your oil is just about smoking, add the chicken and cook for a few minutes on each side. The chicken should not be cooked through all the way. Remove the chicken to a clean plate and set aside.
- To the skillet in which the chicken was cooked, add the sunflower seed butter and the curry paste, spreading the mixture around in the skillet until aromatic, but not burnt. Stir in the coconut milk, coconut aminos and lime juice, mixing well.
- Return your chicken to the skillet and simmer for 5 to 7 minutes, or until it is cooked through and the sauce has reduced somewhat.
VARIATIONS: You can use any kind of boneless, skinless chicken meat in this. Of course, you can also use pork or beef, if that’s more to your liking. This super-easy dish invites the addition of lots of vegetables (essentially making it a traditional curry dish). Feel free to get creative! Serve the chicken over Cauliflower Rice (see How to Make Cauliflower Rice), simple shredded cabbage, or kelp or yam noodles (shirataki), found in most Asian markets.
