Coconut Curry Chicken

This dish is very easy, uses only one pan and tastes surprisingly authentic! Very filling also - serve it in individual bowls over a bed of rice, with cold fruit as accompaniment. Begin with one tablespoon of curry paste. Taste. Add more, one teaspoon at a time, until the spice is right for you. Use one red and one green pepper for a pretty dish.

1 lb boneless, skinless chicken breasts or thighs
vegetable oil (I use canola)
1 onion, slivered
2 bell peppers, slivered
2 cloves garlic, minced (optional)
I 14 oz. can chicken stock
1 14 oz. can coconut milk (light is good in this recipe)
1 or 2 Tablespoons red curry paste
     (found in the Asian section of most supermarkets, usually in a jar)
12 fresh basil leaves, torn in half lengthwise
Juice of one lime

Steamed rice, to accompany

Clean and slice the vegetables and basil leaves. Cut the chicken into small bite-sized pieces. Heat large skillet or wok and coat bottom with vegetable oil. Sauté chicken for several minutes, over a high heat, turning frequently, until just cooked through and beginning to brown. Transfer chicken to a plate. Return skillet to medium heat. Add onion, and fry for about one minute; then add peppers and garlic and fry for about one more minute, until just limp and transfer to a plate. Remove any remaining oil from skillet. Add the chicken stock, coconut milk and curry paste to the skillet. Heat until bubbly. Reduce heat, and simmer for several minutes, until mixture thickens slightly. Taste and add more curry paste if desired. Sauce will only be slightly thick. Return chicken and vegetables back to sauce. Over medium heat, stir to coat chicken and vegetables with sauce and sauce returns to a boil. Reduce heat. Stir in fresh basil leaves and lime juice. Cook for one minute additional. Serve over steamed Jasmine or Basmati rice.

Servings: 4

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