Tonight we are heading off to Thailand again with an easy curry dish. This dish uses green curry paste, coconut milk, fish sauce, cilantro, lime, ginger; all the flavors of Thai cuisine. This dish can be hot so use less curry paste if you don’t like it so spicy. I got this recipe from A Taste of Thai You can also use red curry paste as well…it will just be a bit spicier. My family really loved this as did I and I will be making it again. I just really love Thai food. I served it over Jasmine rice.
In a small bowl , mix together the lime juice, fish sauce and brown sugar. Set aside.
In skillet over medium high heat, add Curry Paste with 1/2 can of the Coconut Milk. Stir frequently, until Curry Paste is dissolved and mixture is bubbling.
Add the rest of the Coconut Milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.
Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.
Serve over Jasmine Rice.