Basil Chicken Curry With Lime Juice

• 2 Tbsp vegetable oil
• 1 Tbsp Panang Curry Paste
• 2 cloves garlic, minced
• 1 & 1/2 lbs ( 681 g ) skinless boneless chicken breasts, cut in strips
• 1 medium onion, cut into wedges
• 1 medium red bell pepper, cut into strips
• 1/4 lb ( 115 g ) mushrooms, sliced
• 1/2 can Coconut Milk*
• 2 Tbsp lime juice
• 1 cup loosely packed fresh basil, coarsely chopped
• black pepper, to taste
• *Lite Coconut Milk may be substituted

1. Directions:
2. 1 In large frying pan or wok, heat oil over medium high heat.
3. 2 Add Panang Curry Paste. Saute for 1 minute to soften.
4. 3 Add garlic and onion. Saute for 2-3 minutes or until onion is transluscent.
5. 4 Push mixture to sides of pan.
6. 5 Add chicken. Lightly brown on all sides.
7. 6 Add red bell pepper, mushrooms, Coconut Milk, lime juice, basil and black pepper.
8. 7 Stir all together well. Simmer until chicken is cooked through, about 5 minutes.

vegetable oil, panang, garlic, chicken breasts, onion, red bell pepper, mushrooms, coconut milk, lime juice, fresh basil, black pepper, coconut milk

Taken from www.epicurious.com/recipes/member/views/basil-chicken-curry-with-lime-juice-1231804 (may not work)