Thai Chicken Curry

  • 1 can coconut milk
  • 1 T. Thai red curry paste
  • 1 lb. chicken meat, cut into 1" cubes
  • 2 T. fish sauce
  • 2 T. lemon juice
  • 1 medium tomato, diced
  • 1 yellow bell pepper, diced
  • 2 c. mushrooms, sliced
  • 2 tsp. garlic chili sauce

In a large saucepan, combine the coconut milk and curry paste over medium heat until oil appears on top. Add the chicken, fish sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add the remaining ingredients except the mushrooms and garlic chili sauce. Cover and simmer for 5 minutes. Add the mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes. Serve hot over rice.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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