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Thai Chicken Curry

Updated February 23, 2016
(1 Votes)

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Cooking Methodsauteeing, stir-frying

CostInexpensive

Easy

Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationmain course

Mealdinner

Moodstressed, tired

Taste and Texturecreamy, juicy, meaty, savory, spiced, tangy

Ingredients

  • 1 pound chicken tenders, cut crosswise in half
  • 1 14-ounce tin unsweetened coconut milk
  • 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 tablespoon (packed) brown sugar
  • 1 tablespoon fish soy sauce (nam pla)
  • 1 cup chopped seeded tomatoes
  • 1/3 cup thinly sliced fresh basil
  • 1 tablespoon fresh lime juice

Instructions

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 soy sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Add salt to taste.

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