Love,Cook and Eat

This is a mild dish if you want more spicy add red chili pepper.This classic Thai curry dish is so quick and easy to make on weeknight. You can prep the previous night and just put together for a quick dinner.
Serve this with white basmati or jasmine rice.

Ingredients:
1 lb. chicken breasts cut in strips
1 green or red pepper or combination cut in strips
½ cup sliced onions
2 garlic cloves minced
½ tbsp. minced ginger
6 tsp. red curry paste
1 can unsweetened coconut milk 14 oz.
1 tbsp. fish sauce
4 tbsp. vegetable oil divided


Directions:In small bowl, whisk coconut milk, red curry paste and fish sauce.

Heat a large skillet until very hot, add 2 tbsp. vegetable oil and heat until almost smoking. Salt and pepper you chicken and add it to the skillet and cook over high heat until browned. Do not over crowd your skillet, if you don’t have skillet big enough cook you chicken in batches.

Transfer chicken to a plate. Heat the remaining 2 tbsp. oil over high heat and stir fry onions, peppers , then add garlic and ginger. Add Chicken and the add coconut curry mixture. Bring to boil and then reduce heat and simmer for 3 minutes.

Serves with hot white rice.