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Categories:
olive oil chicken breasts carrots red bell pepper onion garlic pepper ground ginger salt black pepper Curry chicken broth coconut milk wedges fresh cilantro
Viewed: 46 - Published at: 3 months agoIngredients
- 1 Tablespoon Olive Oil
- 2 whole Chicken Breasts, Slice Thinly
- 1/2 cups Chopped Carrots
- 1 whole Red Bell Pepper, chopped
- 1 whole Small Onion, Diced
- 2 cloves Garlic, Minced
- 1 whole Jalapeno Pepper, Seeded And Chopped Finely
- 1/2 teaspoons Ground Ginger
- 1/2 teaspoons Salt
- 1/4 teaspoons Black Pepper
- 1 Tablespoon Thai Red Curry Paste
- 4 cups Chicken Broth
- 1 can (14 Oz. Size) Coconut Milk
- Lime Wedges
- Chopped Fresh Cilantro
Method
- Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring for 2-3 minutes. Add the carrots, bell pepper, onion, garlic and jalapeno pepper and cook, stirring occasionally for 3-4 minutes, or until the veggies are tender crisp. Stir in the ginger, salt, pepper, Thai red curry paste and chicken broth. Bring the mixture to a boil.
- Lower the heat to medium low, stir in the coconut milk, and cook for another 2-3 minutes until the soup is hot. Serve with lime wedges and chopped fresh cilantro.
