Coconut Curry Chicken

Ingredients

• 1 tbsp. vegetable oil
• 1 tbsp. butter
• 1 medium red onion, chopped
• 2 large shallots, minced
• Kosher salt
• 2 cloves garlic, finely chopped
• 1 tsp. finely chopped ginger 
• 1 1/2 tbsp. curry powder
• 2 tbsp. tomato paste
• 1 (13-oz.) can coconut milk
• 1/2 c. water, plus more as needed
• 1 1/2 lb. boneless, skinless chicken breast, cut into 1″ pieces
• Juice of ½ lime
• Lime wedges, for serving
• Mint leaves, torn, for serving
• Cilantro leaves, torn, for serving
• Cooked rice, for serving

The Build

1. Heat oil and butter in a large pot or high-sided skillet over medium heat. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes.
2. Add garlic, ginger, and curry powder and cook until fragrant, 1 minute more. Add tomato paste and cook until darkened slightly, 1 to 2 minutes more.
3. Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until cooked through, 6 to 8 minutes. If the sauce is too thick, add more water, a tablespoon at a time, until the desired consistency is reached.
4. Stir in lime juice and garnish with mint and cilantro. Serve hot with rice.