Thai Red Chicken Curry

• 8 thin chicken cutlets (1 1/2 pounds total)
• salt
• canola oil
• 2 sliced red bell peppers
• 14 cup water
• 2 tablespoons red curry paste
• 15 ounces coconut milk

1. Season chicken cutlets with salt.
2. Cook in canola oil over medium-high heat until golden; remove and slice.
3. Add bell pepper and water to pan; cook until tender.
4. Add red curry paste and coconut milk; simmer for 4 minutes.
5. Add the chicken.
6. Serve over rice and fresh lime.

cutlets, salt, canola oil, red bell peppers, water, red curry, coconut milk

Taken from www.food.com/recipe/thai-red-chicken-curry-430316 (may not work)