posted by RisaG 09-15-100 5:28 PM
* Exported from MasterCook *
Thai Chicken Curry
Recipe By : Bon Appetit, August 2000, p. 64
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (14 oz.) can unsweetened coconut milk -- not Coco Goya
1 1/4 tsp. thai curry paste
1 large red bell pepper -- cut in 1/3" strips
1 medium onion -- thinly sliced
1 lb. chicken tenders -- crosswise in half
1 tbsp. brown sugar (packed)
1 tbsp. fish sauce
1 cup tomatoes -- chopped and seeded
1/3 cup fresh basil -- thinly sliced
1 tbsp. fresh lime juice
Bring 1/4 cup coconut milk and curry paste to a 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.