Thai Red Curry Chicken

I love curry. I am always craving it! I got this recipe from one of my cookbooks, Real Simple Dinner Tonight: Done! I added some things to the recipe as well.

Makes 4 servings

Ingredients:     

1 cup brown rice

2 tbsp canola or coconut oil (I found that coconut really makes for good flavor)

1/2 pkg of chicken strips or 2 chicken breasts cut long

1 large red bell pepper

1 yellow onion

1 tbsp brown sugar

2 tbsp red curry paste

1 13 oz. coconut milk

1 lime

1/4 cup fresh basil leaves

Directions:

1. Cook rice according to the instructions on the package. 

2. In a large skillet, medium heat, cook the chicken (if using raw chicken cook in a separate pan than add to this skillet). 

3. Slice the peppers and onion. Add to skillet with 1/4 cup of water and oil. Toss frequently and let cook for about 4 minutes so that they are tender. 

4. Add the curry paste, brown sugar, and coconut milk and let simmer for 5 minutes. 

5. Serve over rice. Add the basil leaves and lime wedge. 

6. Enjoy.

Here is what it should look like while simmering. 

Everything, except the rice and brown sugar in the picture. I really like using the "Thai Kitchen" brand. I also used the light coconut milk for this batch of curry, but either will taste great. I usually would cook the chicken in my George Forman grill, but I happened to have some frozen chicken strips left over from something I made for my husband.  If you have any questions let me know! I am excited to eat my leftovers tomorrow for lunch!