OMG SO DELICIOUS

I am EXTREMELY proud of this dish! My uncle and aunt came down for dinner last night to see our place, and I wanted to wow them with our cooking skills. I had gotten this recipe from a friend and it just seemed a little boring, so I jazzed it up with a few items of our own creation and made it our own!

ENJOY!!!



Thai Curry Chicken with mushrooms and peppers
3 lbs. chicken, cut into bite-sized pieces
6 large shiitake mushrooms cut into large pieces
1 large red bell pepper
Curry to taste (probably 2-3 large tablespoons depending on desired flavor)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ cup vegetable oil
1 ½ cups chopped onions (1/4” dice)
1 tablespoon minced garlic
1 cup tomatoes, peeled, seeded, and diced
1 teaspoon minced fresh ginger
1 small can or 1 cup coconut milk
Jasmine rice

Rinse chicken in cold water and pat dry with paper towels. In a bowl or pan, combine chicken, lemon juice, zest, salt, pepper, and cayenne to marinate for 1 hour (or longer). In a large skillet, heat oil over medium-high heat and sauté onions and garlic for 3-5 minutes. Add chicken and mushrooms, generously sprinkle curry over everything, brown and cook until nearly done (about 12 minutes). Add tomatoes, ginger, and sliced red peppers, stir well, cook for 3 minutes more.

At this point I transferred everything into a large pot and then added the coconut milk. You can leave it in the skillet if you have enough room, whichever you prefer. Simmer until chicken is completely cooked. Reduce sauce to desired consistency, serve over jasmine rice.

STUFF YO' FACE AND YOU GOOD!!!