Information
Course: main course
Total time: under 30 minutes
Skill level: Easy
Cost: Inexpensive
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
Directions
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.
Nutritional Information
Nutrients per serving
611 kcal
9 % daily value
74 % daily value
1 % daily value
904 mg
147 mg
25 g
20 g
3 g
44 g
46 mg
4321 mg
22 g
39 g
36 % daily value