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Thai-Style Chicken

1 1/2 teaspoons vegetable oil
1 medium onion, cut into 1/4-inch wedges
3/4 cup light coconut milk
1/2 teaspoon red curry paste
1/8 teaspoon black pepper
1 pound chicken breast tenders
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons fish sauce
1/4 teaspoon salt
1 (7-ounce) bottle roasted red bell peppers, drained and coarsely chopped


Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 4 minutes or until onion is golden, stirring frequently. Stir in coconut milk, curry paste, and black pepper. Add the chicken; bring to a simmer. Cook 8 minutes or until chicken is done, stirring frequently. Stir in cilantro and remaining ingredients, and cook 1 minute.

Source: www.myrecipes.com