Dr Pepper Bean Coconut Curry Chicken
2 Tbsp Olive Oil
1 Cup yellow onion, diced small (1/4")
1 Tbsp minced garlic
1 Tbsp fresh minced ginger (or 3/4 tsp dried ground ginger)
1 lb boneless skinless chicken breast, cubed 1"
1/2 Cup baby carrots, halved crosswise
1 Cup red or yellow bell peppers, diced 1"
1 tsp salt
1/2 tsp ground black pepper
1 Can coconut milk (13oz.)
2-3 Tbsp Red Curry Paste (Curry paste can vary greatly in heat level from one brand to the next. If sensitive to spice, start with 2 Tbsp, then adjust to taste after adding the Dr Pepper beans.)
1 Can Serious Bean Co. Dr Pepper Baked Beans
2 Cups cooked rice
2 Tbsp cilantro or basil leaves
Heat a large skillet over medium heat, then add oil and onion.
Once the onions have started to brown - add the garlic, ginger, and chicken.
Stir as needed to sear chicken on all sides.
Add carrots and bell pepper, and season with salt and pepper.
Stir in coconut milk and red curry paste, then bring to a simmer.
Simmer for approximately 5 minutes, until coconut milk has thickened and reduced by half.
Add Dr Pepper beans and simmer until thicknened, approximately 3 minutes.
Serve over cooked white rice and garnish with cilantro or basil leaves.