Wednesday, April 29, 2009

Thai Chicken Curry

I’m always looking for quick and easy dishes to make for weeknight dinners, but they still have to taste great. This recipe delivered on both counts. It certainly was fast enough—it came together in minutes! From the first step of whisking together the coconut milk and Thai curry paste, my kitchen was perfumed with a familiar spicy sweet aroma. To keep this dish on the healthy side, I used "light" coconut milk and served with steamed brown rice, thanks to my handy rice cooker.

Adapted from:
Thai Chicken Curry, Bon Appétit, August 2000

1 14-ounce can unsweetened coconut milk, whisked to blend
1 ¼ teaspoons Thai curry paste
1 large red bell pepper, cut into ⅓-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)
⅓ cup thinly sliced fresh basil
1 tablespoon fresh lime juice
Salt and freshly ground black pepper

Bring ¼ 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 ingredients and simmer 1 minute. Season to taste with salt and freshly ground black pepper.

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