Red Curry Chicken

Ingredients

• 2 chicken breasts, cubed
• 3 TBSP fish sauce
• 2 TBSP brown sugar
• 1 TBSP vegetable oil
• 2 red bell peppers, chopped
• 1 red onion, chopped
• 2 TBSP red curry paste
• 1 14oz can coconut milk
• 2 TBSP lime juice
• ¼ cup fresh cilantro, chopped for garnish

Directions

1. In large skillet, over med-high heat; sauté chicken in 2 TBSP fish sauce and brown sugar until cooked through, about 8-10 mins
2. Wipe skillet clean
3. In dry, large skillet, over med-high heat; cook bell pepper and onions until crisp/tender and lightly charred, about 7-10 mins
4. Stir in curry paste and oil, cook 1 min
5. Add coconut milk. Bring to a boil and simmer 4 mins until thickened
6. Add chicken, lime juice, 1 TBSP fish sauce and cook 1 min
7. Check taste, add more curry paste as needed
8. Serve over rice
9. Garnish with cilantro

Yum

Notes:

Spinach can be added to most any skillet meal. Throw a couple handfuls in about 2-3 mins before the meal is done and stir until wilted.