1. Ina a dry skillet, cook red pepper flakes through turmeric, stirring, approximately 1 minute until aromatic. 2. Add 2 Tbs oil to skillet, add onions and stir-fry about 4 minutes. 3. Add 2 Tbs more oil, then add garlic through chicken plus half of chopped chilies. 4. Stir-fry 8-10 minutes until chicken is golden. 5. Add stock and 1½ c coconut milk. 6. Bring to a boil, reduce heat& simmer 30-40 min until chicken is tender. 7. Stir in lime juice. 8. Add salt and rest of chopped green chili. 9. Combine cornstarch with remaining coconut milk; stir into sauce. 10. Increase heat and cook, stirring, until sauce thickens. 11. Top with cilantro. 12. Serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
