1 lb. boneless chicken breast
2 red peppers
2 green peppers
1 can of coconut milk
1/2 cup heavy cream (optional)
2 garlic cloves
1 small white onion
1 small (ca. 0,5 inch or to taste) piece of fresh ginger
1 tbsp red curry paste
1 small chili pepper, dry or fresh
1 tbsp sesame seeds
1/2 tbsp coconut oil
1 cup of uncooked rice
Salt and pepper
- Begin cooking your rice.
- Dice the garlic, chop the onion, slice the peppers in 2-inch long strips, grate the ginger and cut the chili into small pieces.
- Cut the chicken into 1 1/2 inch pieces, set aside.
Preheat the pan, add the coconut or vegetable oil. Add the onion and cook until translucent, then add the garlic, ginger, chili and curry paste, stir and cook for 3 min.
- Add the peppers and cook for another 3-5 min, then add the chicken and cook for another 5 min stirring occasionally. Add the coconut milk and cream, salt and pepper to taste, and cook until the sauce thickens.
- Preheat a little pan and roast the sesame seeds (be careful as they roast very fast).
Serve the dish over a bed of rice and sprinkle it with the sesame seeds.