Thai Chicken Curry in a Hurry - Curry

Method

• Mix 2 teaspoons curry powder, 1 teaspoon kosher salt, and 1 teaspoon of ground pepper in a small bowl.
• Rub dry mixture well on chicken breasts and set it aside.
• Combine in a small bowl the remaining 2 tablespoons curry powder, grated ginger, grated garlic, fish sauce (or bottled clam juice can be substituted), and fresh lime juice.
• Set it aside.
• With a hand mixer, mix softened cream cheese and low sodium chicken broth.
• Little lumps of cream cheese is fine.
• (Note: if you want thicker sauce, add more cream cheese.)
• Set this aside.
• Heat the oil in a cast iron skillet over medium-high heat until almost smoking.
• Add the seasoned chicken breast and pan fry until golden, about 3 minutes per side; total of 6 minutes.
• Off the heat, cover loosely with foil and let the meat rest while cooking the remaining ingredients.
• In the same hot pan, add minced shallot and give it a quick saute, then add julienne peppers and cook for about 30 seconds.
• Add the curry paste mixture, followed by the cream cheese and chicken broth.
• Turn down the heat and simmer until all white specks of cream cheese are dissolved.
• Turn off the heat and stir in the freshly chopped cilantro and basil leaves.
• Spoon creamy curry sauce on a plate, top with sliced chicken and serve with your favorite rice or couscous.
• Garnish with additional chopped herbs.