Roasted Corn and Chicken Coconut Curry
"With lots of fresh, healthy veggies and crazy good flavor this curry is on our top favorites list!..."
INGREDIENTS
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1 large egg white
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3 tablespoons corn starch
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1 teaspoon rice vinegar
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1 1/2 pounds boneless skinless chicken breast
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3 tablespoons extra virgin olive oil, divided
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12 ounces tiny frozen corn kernels
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16 ounces mushrooms
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1 medium onion, roughly chopped
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4 medium carrots, roughly chopped
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1/4 cup finely chopped cilantro*
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4 medium cloves garlic
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1 1/2 tablespoon chopped fresh ginger
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1 1/2 tablespoon finely chopped lemongrass**
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2-3 tablespoons red curry paste, available in the Asian section at most larger grocers
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1 tablespoon mild curry powder
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2 tablespoons brown sugar
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3 cups low sodium chicken broth
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2 tablepoons fish sauce
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2 15 ounce can coconut milk, I almost always use the light variety
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1 medium red bell pepper, quartered lengthwise and then sliced crosswise or you can use 6-8 of the mini bell peppers, depending on size
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1 teaspoon sea salt
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fresh basil, for garnish
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fresh cilantro, for garnish
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