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