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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 14-ounce can unsweetened coconut milk,* whisked to blend |
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 |
Directions:
1. 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.
2. *Available at Asian markets and some supermarkets nationwide.
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