Thai Red Curry Chicken

By Heritage330

Ingredients

• 1 cup long-grain white rice
• 1 1/2 pounds chicken breast cutlets (I use organic, hormone-free chicken)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons canola oil
• 2 bell peppers, sliced
• 1/4 cup water
• 1 15-ounce can coconut milk
• 2 tablespoons red curry paste
• 1/4 cup torn fresh basil leaves
• 1 lime, cut into wedges

Details

Servings 4

Preparation

Step 1

1.Cook the rice according to the package directions.

2.Meanwhile, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a skillet over medium-high heat.

3.Cook the chicken in batches until golden brown and cooked through, about 2-3 minutes per side. Remove from skillet and cut into strips after it has cooled a bit.

4.Add the bell peppers and 1/4 cup water to the skillet and cook, stirring frequently, until just tender, 3 to 4 minutes.

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

6.Spoon the chicken curry over the rice and sprinkle with the basil. Serve with lime wedges... and a nice cold bottle of Singha beer.