Thai Curry Chicken

• 1 can coconut milk
• 2 tbsp red curry paste
• 1 cup chopped red onion
• 1 cup pureed tomatoes
• 2 tbsp fish sauce
• 1 tsp grated lime rind
• 1 tbsp sugar
• 1 lb chicken breasts cubed
• Salt and pepper
• 1/4 c chopped basil
• Chopped cilantro
• 1 tbsp lime juice

1. Place coconut milk in a large skillet over high heat. Boil for 5 min or until thick enough to coat the back of a spoon. Stir in curry paste, reduce heat to medium low and simmer until curry paste is fragrant.
2. Add onion and simmer 2 minutes. Add tomatoes, fish sauce, lime rind, and sugar. Simmer about 15 minutes until slightly thickened and fragrant.
3. Season chicken with salt and pepper. Stir into sauce. Gently cook for 10 to 15 minutes. Stir in basil and cilantro, add lime juice.
4. Serve over rice.

coconut milk, red curry, red onion, purueed tomatoes, fish sauce, lime rind, sugar, chicken breasts cubed, salt, basil, cilantro, lime juice

Taken from www.epicurious.com/recipes/member/views/thai-curry-chicken-52128571 (may not work)