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Thai Red Chicken Curry
Ingredients:

8 thin chicken cutlets (1 1/2 pounds total)
salt
canola oil
2 sliced red bell peppers
14 cup water
2 tablespoons red curry paste
15 ounces coconut milk

Instruction:

Season chicken cutlets with salt. Cook in canola oil over medium-high heat until golden; remove and slice. Add bell pepper and water to pan; cook until tender. Add red curry paste and coconut milk; simmer for 4 minutes. Add the chicken. Serve over rice and fresh lime.

Source: www.food.com