· 1 tbsp. vegetable oil· 1 tbsp. butter· 1 medium red onion, chopped· 2 large shallots, minced· Kosher salt· 2 cloves garlic, minced· 1 tsp. freshly grated ginger· 1 1/2 tbsp. curry powder· 2 tbsp. tomato paste· 1 (13-oz.) can coconut milk· 1/2 c. water· 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
Step 1In a large pot or high-sided skillet over medium heat, heat oil and butter. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes. 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. Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes. Stir in lime juice and garnish with mint and cilantro. Serve hot with rice.