One-Pot Chicken Curry Recipe | Traeger Grills

Ingredients

• 1 1/2 Pound boneless, skinless chicken breasts
• 1/4 Teaspoon kosher salt
• 1/4 Teaspoon freshly ground black pepper
• 1 Tablespoon canola or vegetable oil
• 2 bell peppers, preferably 1 green and 1 red, sliced into 1/4-inch strips
• 2 Medium Carrots, peeled and sliced into 1/4 inch rounds
• 1/2 Medium yellow onion, diced
• 1 Teaspoon grated fresh ginger
• 2 Teaspoons fish sauce (optional)
• 2 Tablespoons red curry paste
• 1 13.5-oz can full-fat coconut milk (1 2/3 cups)
• Finely grated zest of 1 lime
• Juice of 1/2 lime (about 2 tsp), plus lime wedges for serving (optional)
• fresh chopped cilantro, for serving
• 4 Cups steamed jasmine or other rice, for serving