{{ :recipes:thai_red_curry_chicken.jpg?direct&200|}}
====== Thai Red Curry Chicken ======
/* Description */



<WRAP right>{(rater>id=100|name=Thai Red Curry Chicken|type=rate|headline=off)}</WRAP>
|**Preheat:** °|**Yield:**  servings||
|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|


====== Ingredients ======
  * 1 14-ounce can unsweetened coconut milk, whisked to blend
  * 1 1/4 teaspoons Thai curry paste*
  * 1 large red bell pepper, cut into 1/3-inch-wide strips
  * 1 medium onion, thinly sliced
  * 1 pound chicken tenders, cut crosswise in half
  * 1 tablespoon (packed) brown sugar
  * 1 tablespoon fish sauce (nam pla)
  * 1 cup chopped seeded tomatoes
  * 1/3 cup thinly sliced fresh basil
  * 1 tablespoon fresh lime juice

====== Directions ======
  - Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. 
  - Add bell pepper and onion; saute 5 minutes. 
  - Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. 
  - Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.


====== Notes ======



/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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