Chicken & Cilantro Curry with Mushrooms & Snap Peas
Chef Michael's amazing recipe shows us we can make delicious chicken curry from scratch!
- 1 bunch cilantro chopped, stems included
- 1 oz ginger peeled
- 6 garlic cloves
- 2 jalapeños deseeded, rough chopped
- 1 tsp coriander ground
- 3 limes juices and zest
- 1 Tbsp agave or honey
- 8 oz chicken 1 inch cubes
- 8 oz mushrooms halved
- 4 oz snap peas
- 1/2 onion julienned
- 1 tsp salt
- 1 can unsweetened coconut milk
On medium high heat, sauté chicken until cooked halfway through, about 4 minutes.
Flip and add mushrooms, onion, and chicken. Cook until chicken is cooked through and veggies are tender.
Add curry paste and can of coconut milk. Turn to low heat and simmer until thick enough to coat a spoon.
Top with mint leaves, cashews, and sesame seeds.