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
In 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.