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     Title: Easy Coconut Curry Chicken
Categories: Poultry, Curry, Herbs, Vegetables, Chilies
     Yield: 6 Servings

     2 tb Olive oil
     1 sm Onion; chopped
     1 tb Fresh ginger; minced
     2 ts Garlic; minced
     1 tb Red curry paste
     2 ts Curry powder
     1 ts Ground coriander
     1 ts Salt
   1/2 ts Pepper
   1/4 ts Cayenne pepper
     2 lb Chicken thighs;
          - boned, skinned
     4 c  Chicken broth
     1 c  Coconut milk
     1 tb Corn starch
     3 tb Lime juice
          To Serve:
          Cooked rice; hot
          Peanuts; chopped
          Cilantro; chopped
          Lime wedges

 Heat olive oil in a Dutch oven to medium heat. Add onion; cook 4 to
 5 minutes or until soft. Stir in ginger and garlic; cook 30 to
 60 seconds or until fragrant. Stir in red curry paste, curry
 powder, coriander, salt, pepper, and cayenne. Add chicken and
 broth. Cover; simmer over medium-low heat until chicken easily
 falls apart, 25 to 30 minutes. Use two forks to shred chicken.

 In a small bowl, mix coconut milk and corn starch until smooth;
 stir into cooking juices with lime; simmer another 5 minutes. Serve
 over hot cooked rice; top with chopped peanuts, cilantro, and lime
 wedges if desired.

 Recipe by Julie Andrews, Rockford, Michigan

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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