Thai Chicken Curry with Coconut Milk

Ingredients · for 4 (scales to your household)

• 1 1/2 pounds Boneless skinless chicken breasts $10.21
• 3 Red bell peppers $2.63
• 1 White or yellow onion $0.60
• 2 tablespoons Oil $0.16
• 2 teaspoons Yellow curry powder $0.09
• 2 tablespoons Red curry paste $0.25
• 1/4 tsp Red pepper flakes $0.02
• 26 ounces Unsweetened coconut milk $4.95
• 1 teaspoon Salt $0.05
• 1/4 cup Cold water + 2 tablespoons corn starch $0.34

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. In a large skillet over medium heat, combine chicken, peppers, and onions. Drizzle with oil, give it a good stir to coat, and cook for 6-8 minutes, stirring occasionally til chicken is just cooked through.
2. Sprinkle yellow curry powder over everything and stir 1 minute.
3. Add coconut milk, red curry paste, crushed red pepper flakes and salt. Bring to a low boil.
4. Whisk corn starch into water until dissolved. Add to the pan and stir 1-2 minutes til thickened.
5. Taste, add more salt if needed. Serve immediately over steamed white rice or rice noodles. Garnish with fresh cilantro if desired.

Per serving