Thai Red Curry Chicken Cooked in Creamy Coconut Milk

Ingredients

• 1 tablespoon olive oil or coconut oil
• 1 cup red onion small dice
• 1 cup bell peppers small dice, red, green, yellow, the preference is yours
• 2 tablespoons Thai red curry paste or I recommend Thai kitchen’s red curry paste, still not the same, but at least you have something
• 2 pounds chicken cut into bite-size pieces, about 2– 3 whole chicken breast
• 2 cups Yukon Gold potatoes peeling optional, about 1 large potato, medium dice
• 8 leaves Thai basil or what you have on hand
• 13 ounces coconut milk
• 1/4 teaspoon salt if using my curry paste recipe, otherwise adjust the salt accordingly
• 1 limes for garnish, optional
• cilantro for garnish, optional

Nutrition

• Calories : 380 calories
• Carbohydrate : 16 grams
• Cholesterol : 100 milligrams
• Fat : 22 grams
• Fiber : 4 grams
• Protein : 34 grams
• SaturatedFat : 15 grams
• Sodium : 230 milligrams
• Sugar : 4 grams