Thai Curry Chicken Breast Saute

• 1 lb chicken breast, cubed (may be slightly over a lb)
• 12 small lemon
• 2 -3 tablespoons vegetable oil (I use a blend)
• 3 -4 garlic cloves, chopped
• 12 small onion, chopped fine
• 1 serrano pepper, sliced fine
• 2 teaspoons curry powder
• 2 tablespoons Thai red curry paste
• salt and pepper
• 14 cup cilantro, chopped (optional)

1. 1 lb of chicken breast diced into cubes.
2. Butterfly the chicken breast first to make thinner, then cube.
3. Rinse chicken under cold water and drain well.
4. Squeeze the juice of half a lemon onto chicken breast and set aside.
5. In a saute pan over medium heat warm oil and saute garlic, serrano pepper, and onions about 2 minutes or until cooked down.
6. Add curry powder to pan and cook for 2 more minutes.
7. Add curry paste and stir in well and cook for a few more minutes.
8. Add diced chicken along with the lemon juice to the curry mixture and stir until chicken is completely coated with the curry.
9. Saute for 10-12 minutes or until chicken is cooked.
10. Add Salt and pepper to taste.
11. Serve and garnish with cilantro.

chicken breast, lemon, vegetable oil, garlic, onion, serrano pepper, curry powder, red curry, salt, cilantro

Taken from www.food.com/recipe/thai-curry-chicken-breast-saute-386291 (may not work)