Thai Chicken Stir Fry with Peppers in Coconut Milk

Chicken, red and green bell peppers, white onion, tomatoes, in a coconut thai curry sauce.

Ingredients -

1 pound Boneless, Skinless Chicken Breasts, cut in strips
1 (1 1/4 ounces) can Unsweetened Coconut Milk
1 1/2 teaspoon Thai Curry Paste
1 large Red Bell Pepper, cut into 1/4 -inch-wide strips
1 large Green Bell Pepper, cut into 1/4 -inch-wide strips
1 medium White Onion, thinly sliced
1 tablespoon Fish Sauce
1 tablespoon Brown Sugar
1 cup chopped Seeded Tomatoes, drained
1/3 cup chopped Fresh Basil
1 tablespoon Fresh Lime Juice
Salt, to taste

Preparation:

1. Heat wok over medium-high heat. Bring 1/4-cup coconut milk and curry paste to boil, stirring constantly with wooden spoon.

2. Add red and green bell peppers and white onion. Cook 5 minutes.

3. Add chicken, remaining coconut milk, fish sauce, and brown sugar.

4. Toss chicken until cooked through, approximately 5 minutes.

5. Stir in tomatoes, basil and lime juice. Stir-fry 1 minute.

6. Season with salt.

Variations and Recipe Ideas:

Cooking Tip

Thai Curry Paste

Split 4 medium red chillies in half, remove and discard seeds. Roast 4 teaspoons coriander seeds and 2 teaspoons cumin seeds in a pre-heated saucepan. Allow to cool. Crush to a fine powder. Place the chillies, coriander and cumin powder, 4 trimmed and chopped stems lemon grass, 2 level teaspoons grated fresh ginger, 6 cloves garlic, 4 shallots, the grated zest and juice from 2 limes in a food processor and process into a thick paste.

Cooking Tip

Unsweetened Coconut Milk

Unsweetened coconut milk can be found with other cammed milk products. There is a huge difference in sweetened coconut milk and unsweetened. Dont be tempted to substitute.