Chicken Curry

* 1 lb Chicken breast (boneless, skinless)
* 1 onion
* 1 garlic clove
* 1 8 oz can of coconut milk
* 1 tbsp red curry paste
* Salt & Pepper to Taste
* 1/2 tsp fish oil
* 1/8 - 1/4 cup brown sugar
* optional: 5 Clementine oranges OR 1 diced pineapple

The trick to a good Thai curry is it should be neither salty nor sweet. Make sure you add just enough sugar to balance out any saltiness. If you add too much, you'll have to add more fish oil to balance it out, which may significantly increase the sodium in the sauce.

1. Cut chicken into cubes and cook over heat.
2. Once chicken is mostly cooked, Cut up the onion and the garlic and add.
3. Add salt & pepper to taste.
4. Cook until onion is translucent, not brown.
5. Add coconut milk and curry paste
6. Bring to simmer
7. Add fish oil.
8. Slowly add in sugar, stirring to dissolve.
9. Curry should be neither sweet nor salty, so when the balance between the fish oil and the sugar is made, you should stop adding them. If it’s too salty, add more sugar. If it’s too sweet, add more fish oil.
10. Simmer for about 2 or 3 minutes.
11. Add in your orange slices or pineapple to taste and let cook an additional minute or so.


Number of Servings: 4

Recipe submitted by SparkPeople user CHIIEDDY.