Bon Appétit | August 2000
Yield: Makes 4 servings
- 1 14-ounce can unsweetened coconut milk,* whisked to blend
- 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 pound chicken tenders, cut crosswise in half
- 1 tablespoon (packed) brown sugar
- 1 tablespoon fish sauce (nam pla)*
- 1 cup chopped seeded tomatoes
- 1/3 cup thinly sliced fresh basil
- 1 tablespoon fresh lime juice
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 sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.
*Available at Asian markets and some supermarkets nationwide.