Thai Chicken
Curry
 1 14-ounce can
unsweetened coconut milk,
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
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; sauté 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.
Eat well, live well!
All Jon's recipes
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2002 Mad chef productions Inc. All rights reserved
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