- 1 can coconut milk
- ½ packet curry paste
- 1 carrot, diced
- 1 red or yellow bell pepper, diced
- 1 chicken breast, diced
- coarse ground sea salt to taste
In a saucepan, combine coconut milk and paste. Stir until it’s pretty well dissolved.
Add chicken, bring it all to a boil, reduce heat, simmer and stir until chicken is mostly done. Add vegetables and continue stirring for a few more minutes.
Serve over rice. Sprinkle salt on top.
Goes well with lightly steamed and then blanched broccoli and cauliflower.
Alternately, as in the photo, you can grill the chicken separately, slice it, and then pour the veg and sauce on top.