- 1 tablespoon butter
- 1 1/2 tablespoons mild Indian yellow curry paste
- Salt
- 1 large sweet red pepper, chopped
- 1 pound boneless skinless chicken breasts, cut into 1-inch (2.5 cm) chunks
- 2 teaspoons all-purpose flour
- 1 cup 10% or 18% cream
- 2 tablespoons chopped fresh cilantro
- 1/2 lime, juiced
- Sweetened shredded coconut (optional)
- Lime wedges
- In a large skillet, melt butter over medium heat. Add curry paste and 1/4 tsp (1 mL) salt; cook, stirring, for 1 minute or until very fragrant and starting to brown. Add red pepper; cook, stirring, for 2 minutes, or until starting to soften. Stir in chicken; cook, stirring, for 1 to 2 minutes or until well coated and starting to turn white.
- Whisk flour into cream; pour into skillet and bring to a simmer, stirring to combine. Reduce heat and simmer, stirring often, for about 8 minutes or just until chicken is no longer pink inside and sauce is slightly thickened. Stir in cilantro and lime juice. Season to taste with more salt, if desired.
- Serve sprinkled with coconut (if using). Garnish with lime wedges to squeeze over top.