This recipe is also from my first book, Delicious. When sexy PR Manager Tyler cooks this dish for Reggie’s sister, Natalie, the sparks fly. And what follows is way spicier than this curry! Enjoy!
1 1/2 lbs chicken breasts (boneless, skinless)
2 tablespoons lime juice
2 tablespoons Fish Sauce or salt to taste
1 tablespoon brown sugar
1 tablespoon Red Curry Paste*
1-13.5 oz can Coconut Milk or Lite Coconut Milk
1 red onion, sliced
1 red bell pepper, cored and sliced
1/4 cup chopped cilantro or basil
2 tablespoons peeled, thinly sliced ginger
*also tastes great with A Taste of Thai Panang Curry Paste, Yellow Curry Paste or Green Curry Paste
Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.
In a small bowl, mix lime juice, Fish Sauce and brown sugar. Set aside.
In skillet over medium high heat, add Red Curry Paste with 1/2 can of the Coconut Milk. Stir frequently, until curry paste is dissolved and mixture is bubbling.
Add remaining 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 1-2 minutes more or until the chicken is cooked.
Serve over Jasmine Rice.