COCONUT CURRY CHICKEN

this is great as a soup, or served thicker over rice (adjust ingredients and quantities to taste)

1 med. onion

5 whole carrots

1 red pepper

1-2 C. sugar snap or snow peas

2-3 chicken breasts

chicken broth

1 can coconut milk (lite or regular)

1 T. red curry paste

1-2 tsp. curry powder (I like to use some of the hot curry)

Chop onion into bite-sized pieces. Place in large dutch-oven type pan and start to saute on medium-high heat (I use butter or coconut oil). As onions are cooking, clean and chop carrots then add to pan. (cook for about 2 minutes) Cut raw chicken breasts into bite-sized pieces and set aside. Add chicken broth to pan (about 1 cup, but more if using as a soup). Stir in curry paste and curry powder. You could also add some fish sauce if desired. Then stir in coconut milk. When spices have blended into milk and broth, place raw chicken pieces spread out in pan and stir lightly to cover them with liquid. Add chopped red pepper and snow peas on top (don't stir). Place lid on pan and simmer over medium heat for about 5 minutes (until chicken is cooked through). Pepper and peas should be slightly steamed, but still have some crunch.

inspired by Chelsea Yankie and Rachel Crawford