Chicken Curry with Ginger - Coconutmilkideas

Ingredients

• 1 tablespoon brown sugar
• 1 tablespoon Red Curry Paste
• 1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
• 1 red onion, sliced
• 1 red bell pepper, cored and sliced
• 1/4 cup chopped cilantro or basil
• 2 tablespoons peeled, thinly sliced ginger
• 1 1/2 lbs chicken breasts (boneless, skinless)
• 2 tablespoons lime juice
• 2 tablespoons Fish Sauce or salt to taste
• 25 minutes
• Serves 4
• 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 rice.