Poblano Chicken Curry
A flavorful Thai-inspired dish featuring chicken cooked in a rich and spicy poblano curry sauce.
Ingredients
- ●1 1/2 pounds boneless chicken breastcut into bite-sized pieces
- ●2 poblano pepperroasted, chopped, and seeded
- ●1 can (14 oz) coconut milkfull-fat
- ●2 tablespoons fish sauceThai fish sauce
- ●1 tablespoon brown sugaror to taste
- ●2 sliced red chiliesor to taste
- ●3 cloves garlicminced
- ●1/4 cup fresh cilantrochopped
- ●2 tablespoons Thai red curry pasteor to taste
- ●2 tablespoons vegetable oilfor cooking
Instructions
- 1
1. Heat oil in a large skillet or wok over medium-high heat.
- 2
2. Add chicken to the skillet and cook until browned on all sides and cooked through, about 6-8 minutes.
- 3
3. Remove the chicken from the skillet and set aside.
- 4
4. In the same skillet, add the curry paste and cook for 1-2 minutes, until fragrant.
- 5
5. Add the roasted poblanos, fish sauce, brown sugar, and sliced red chilies to the skillet. Stir to combine.
- 6
6. Add the coconut milk to the skillet and bring to a simmer.
- 7
7. Return the chicken to the skillet and cook for an additional 2-3 minutes, until the sauce has thickened slightly.
- 8
8. Season the curry with salt and pepper to taste.
- 9
9. Garnish with chopped cilantro and serve hot over rice or noodles.
- 10
10. Serve immediately and enjoy!