Thai Red Curry Chicken
{(rater>id=100|name=Thai Red Curry Chicken|type=rate|headline=off)}
| 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
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