This dish is full of flavor, yet quick enough to be perfect for a weeknight meal.
To begin, cut up 4 boneless, skinless chicken breasts into 1 inch pieces. Dice up a red bell pepper and a small onion. Salt & pepper the chicken after you pat it dry with some paper towels.
Heat about 2 tablespoons of oil in a Dutch oven. Toss in the chicken, onion and pepper and cook over medium heat until the chicken is no longer pink, and the onion & pepper are tender, about 8 minutes.
Pour in 1 1/2 cup chicken broth
14 ounces of coconut milk
2 teaspoons of Curry powder
a tablespoon of fish sauce
1/8 teaspoon of cayenne pepper
A generous tablespoon of brown sugar
And finally 1 tablespoon of cilantro – if you can get fresh, use about 1/4 cup
Stir this all together and simmer until the chicken is just cooked through, about 5 minutes.
Then add in the juice of half a lime.
Serve it with cooked rice.