|Vegetable oil||2 Tablespoon|
|Red bell pepper||To Taste|
|Chopped scallions||1 Cup (16 tbs)|
|Curry powder||2 Tablespoon|
|Ground coriander||1⁄2 Teaspoon|
|Dried mint||1⁄2 Teaspoon|
|Cooked and cubed chicken||3 Cup (48 tbs)|
|Canned unsweetened coconut milk||1 Cup (16 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Lime juice||2 Tablespoon|
1. In a large saucepan, heat oil over medium heat. Add bell pepper, carrot, and scallions and cook, stirring often, until softened, about 5 minutes.
2. Add curry powder, coriander, and mint. Cook, stirring, 1 to 2 minutes. Add chicken, coconut milk, and broth. Simmer, partially covered, 15 minutes.
3. Stir in cream and lime juice. Simmer 5 minutes.