Chicken in Green Curry Sauce
- 1-1/2 pound chicken breast; boneless
- 2 tablespoon lime juice
- 2 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon green curry
- 1 can coconut milk (canned)
- 1 red onion; sliced
- 1 red bell pepper; cored and sliced
- 1/4 cup cilantro; chopped
- 2 tablespoon ginger; peeled and sliced
If serving with rice, start rice to cook.
Slice chicken in thin strips, cutting against the grain so it will remain
In a small bowl, mix together the lime juice, fish sauce and brown sugar.
In skillet over medium-high heat, add curry with 1/2 can coconut milk. Sit
frequently, until curry is dissolved and mixture is bubbling.
Add the rest of the coconut milk, onions and bell pepper. Bring to a boil;
then simmer for 2 minutes.
Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce
heat to medium and simmer for 5 minutes, stirring occasionally.
Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the
chicken is cooked.
Serve over the rice.