Red Curry Chicken

​Prep Time:                  15 min.
Cook Time                   30 min.
 
 
What you need:
1          TB        Oil
1/2                   Sweet Onion (finely chopped)
1                      Red Bell Pepper (chopped)
3          TB        Curry Paste (red Thai)
14        oz         Coconut Milk
2          TB        Almond Butter
1          TB        Fish Sauce (optional)
2          TB        Lime Juice
1          TB        Maple Syrup
2          TB        Cilantro (chopped)
1          tsp       Garlic (minced)
 
What you do:
1.  Heat oil in a large sauce pan over medium heat.
2.  Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes.
3.  Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened.
4.  Stir in the curry paste and almond butter and cook for 1 minute.
5.  Pour in the coconut milk and slowly bring to a simmer.
6.  Once coconut milk begins to simmer, stir in fish sauce, lime juice, maple syrup, and cilantro before serving.
7.  Top with cilantro, green onions, chopped peanuts