Thai Chicken Curry

• 1 14-ounce can unsweetened coconut milk,* whisked to blend
• 1 1/4 teaspoons Thai curry paste*
• 1 large red bell pepper, cut into 1/3-inch-wide strips
• 1 medium onion, thinly sliced
• 1 pound chicken tenders, cut crosswise in half
• 1 tablespoon (packed) brown sugar
• 1 tablespoon fish sauce (nam pla)*
• 1 cup chopped seeded tomatoes
• 1/3 cup thinly sliced fresh basil
• 1 tablespoon fresh lime juice

1. Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly.
2. Add bell pepper and onion; saute 5 minutes.
3. Stir in chicken, remaining coconut milk, sugar and fish sauce.
4. Cook until chicken is cooked through, stirring often, about 5 minutes.
5. Stir in remaining 3 ingredients and simmer 1 minute.
6. Season with salt.
7. *Available at Asian markets and some supermarkets nationwide.

coconut milk, curry, red bell pepper, onion, chicken tenders, brown sugar, fish sauce, tomatoes, fresh basil, lime juice

Taken from www.epicurious.com/recipes/food/views/thai-chicken-curry-103786 (may not work)