By: EB

Today’s recipe to help alleviate our cabin fever is this delicious coconut chicken curry! It can be served over a bed of greens or with some white rice, whatever you prefer. Hopefully it will bring you some comfort during these tough times.

• Step 1: Cut your chicken into small cube sized bites and cut your 2 bell peppers into thin slices. Set aside.

• Step 2: Pull out your pot and turn on your stove to high heat. Add 1 tbsp of sesame oil, 1 tbsp of minced garlic, and 1 cup of whole cashews. Brown cashews slightly.

• Step 3: After cashews are browned slightly, add in your chicken. Stir until chicken begins to appear golden or cooked. *Remember to continuously stir to avoid burning.

• Step 4: After slightly browning the chicken, add in your sliced bell peppers. Stir to fry slightly.

• Step 5: Next add in your 2 cans of coconut milk, 1 tsp of fish sauce, 1 tsp of roasted red chili paste, 1 tsp of salt, and 2 tbsp of curry powder to your pot. Stir to combine all ingredients. Lower your stove to medium heat and cook for 30 minutes. *Remember to check on it regularly to prevent burning.

• Step 6: After 30 minutes, add your 2 cups of washed baby spinach to the pot and stir for a minute.

• Step 7: Let’s thicken our curry. In a small bowl mix together 4 tbsp’s of cornstarch and 5 tbsp’s of water. Add the mixed solution to your pot and stir to combine. Once the curry appears to thicken, turn off your stove.

• Step 8: Enjoy your freshly made for comfort Coconut Chicken Curry!

I hope that everyone enjoyed today’s recipe. Remember to wash your hands frequently and STAY SAFE.