Thai Red Chicken Curry

By DenaK

Ingredients

• 1 cup long-grain white rice
• 8 small chicken cutlets (1 1/2 pounds total)
• kosher salt and black pepper
• 2 tablespoons canola oil
• 2 bell peppers, sliced
• 1 15-ounce can coconut milk
• 2 tablespoons red curry paste
• 1/4 cup torn fresh basil leaves
• 1 lime, cut into wedges

Preparation

Step 1

Directions

Cook the rice according to the package directions.

Meanwhile, season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat the oil in a skillet over medium-high heat.

Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side. Remove from skillet and cut into
strips.

Add the bell peppers and ¼ cup water to the skillet and cook, stirring frequently, until just tender, 3 to 4 minutes.

Add the coconut milk and curry paste and simmer for 4 minutes. Stir in the chicken.

Spoon the chicken curry over the rice and sprinkle with the basil. Serve with the lime.