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1
Mix 2 teaspoons curry powder, 1 teaspoon kosher salt, and 1 teaspoon of ground pepper in a small bowl.
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2
Rub dry mixture well on chicken breasts and set it aside.
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3
Combine in a small bowl the remaining 2 tablespoons curry powder, grated ginger, grated garlic, fish sauce (or bottled clam juice can be substituted), and fresh lime juice.
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4
Set it aside.
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5
With a hand mixer, mix softened cream cheese and low sodium chicken broth.
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6
Little lumps of cream cheese is fine.
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7
(Note: if you want thicker sauce, add more cream cheese.)
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8
Set this aside.
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9
Heat the oil in a cast iron skillet over medium-high heat until almost smoking.
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10
Add the seasoned chicken breast and pan fry until golden, about 3 minutes per side; total of 6 minutes.
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11
Off the heat, cover loosely with foil and let the meat rest while cooking the remaining ingredients.
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12
In the same hot pan, add minced shallot and give it a quick saute, then add julienne peppers and cook for about 30 seconds.
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13
Add the curry paste mixture, followed by the cream cheese and chicken broth.
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14
Turn down the heat and simmer until all white specks of cream cheese are dissolved.
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15
Turn off the heat and stir in the freshly chopped cilantro and basil leaves.
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16
Spoon creamy curry sauce on a plate, top with sliced chicken and serve with your favorite rice or couscous.
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17
Garnish with additional chopped herbs.
