Thai "orange" Curry Chicken

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 -3 boneless skinless chicken breasts (cut into bite sized pieces)
• 1 (14 ounce) can coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 1/2 red bell peppers (chopped)
• 1 tablespoon yellow curry powder
• 1 tablespoon chili paste
• 1 1/2 teaspoons lime juice
• 1/2 teaspoon sweet basil
• 1 garlic clove (minced)
• 1 tablespoon fresh ginger (grated or minced)
• 1/2 onion (chopped finely)
• 1 tablespoon sweet chili sauce
• 2 tablespoons olive oil

Recipe

• 1 heat oil in a large skillet over medium heat.
• 2 add chicken, and cook just until on all sides (do not overcook). remove chicken and drain.
• 3 add onion, garlic and ginger and cook until transparent.
• 4 add coconut milk, then add the rest of the ingredients. mix well and let come to a boil.
• 5 turn down heat to a simmer, and add chicken back into the skillet. cover and simmer, stirring about every 10 minutes. i usually simmer it for about a half an hour covered, then remove the cover for the last 10 minutes to thicken a bit.
• 6 serve over rice, and enjoy!