Thai Chicken Coconut Curry

Source: KJ & Company

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

• 2 tablespoons extra virgin olive oil

• 1 onion, diced

• 1 red bell pepper, diced

• 1 tablespoon garlic, chopped

• 2 tablespoons red curry paste

• 1/4 teaspoon cayenne

• 1 teaspoon salt

• 13.5 oz unsweetened coconut milk

• 64 oz chicken stock

• 8 oz mushrooms, sliced

• 1/4 cup cilantro, chopped

• 2 green onions, chopped

Instructions

1. Heat the olive oil over medium heat in a soup pot or Dutch oven. Sear the chicken on all sides until golden brown. Transfer the chicken to a plate for later use.

2. Add in the onion, red bell pepper and garlic and sauté for a couple minutes. Add in the red curry paste, cayenne and salt and stir to combine.

3. Stir in the coconut milk. Pour in the chicken stock and bring to a low boil over medium-high heat. Add the chicken back into the soup and reduce the heat to low. Add in the mushrooms.

4. Allow the soup to simmer on low heat for 25-30 minutes, or until the soup has reduced slightly and the chicken is tender. Stir in the cilantro and green onion. Serve the soup over a scoop of white rice for the ultimate bowl of soup and enjoy!