Whenever we are looking for something to make Dustin always goes to Epicurious to find a recipe for us to try. This one sounded interesting and we decided to try it. It is a fabulous recipe and we love it. Next time we'll make it more spicy because this wasn't spicy at all.
1 (14 oz) can unsweetened coconut milk, whisked to blend
1 1/4 tsp. thai curry paste
1 large red bell pepper, cut into 1/3 inch wide strips
1 medium onion, thinly sliced
1 lb. chicken tenders, cut crosswise in half
1 tbsp. packed brown sugar
1 tbsp. fish sauce
1 c. chopped seeded tomatoes
1/3 c. thinly sliced fresh basil
1 tbsp. fresh lime juice
Bring 1/4 cup coconut milk and curry past to boil in a large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; saute 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 3 ingredients and simmer 1 minute. Season with salt. Serve over rice.
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