Quick Thai Chicken

• 1 can organic coconut milk, regular fat
• 2 tablespoons organic brown sugar
• 1 tablespoon fresh squeezed lime juice
• 1/2 teaspoon premade thai red curry in jar
• 2 chicken breasts in small 2 inch pieces
• 1/2 cup red peppers
• 4 bay leaves
• 1 tablespoon lemongrass
• 1/2 cup fresh cilantro, chopped
• 1/2 cup basil leaves, fresh
• 4 oz thai rice noodles
• keffir leaves-optional (hard to find)

1. empty coconut milk into large frying pan, add brown sugar, lemongrass, lime juice, curry, peppers, bay leaves and chicken.
2. bring to a boil and then simmer for 30 minutes. add half of cilantro and half of the basil leaves. leave the remainder of both to add freshly to plates when served. add keffir leaves, if desired. cook for another 15 minutes at very low heat. during this time, boil rice noodles and strain.
3. pour chicken curry over rice noodles, garnish with remainder of cilantro and basil leaves.

coconut milk, brown sugar, fresh squeezed lime juice, premade thai, chicken breasts, red peppers, bay leaves, lemongrass, fresh cilantro, basil, thai rice noodles, keffir

Taken from www.epicurious.com/recipes/member/views/quick-thai-chicken-1202331 (may not work)