Red Curry Chicken

Stav Kogan

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Servings: 4 servings

1 tbsp oil or cooking fat of choice
1 lb skinless, boneless chicken breasts, cut into ½-inch strips
2 tbsp sunflower seed butter or creamy nut butter (almond, cashew, etc.)
1 tbsp red curry paste
2 cups unsweetened coconut milk
2 tsp coconut aminos
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.

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.

Let us know how it was!