Friday Foods

Thai Chicken Curry

Ingredients
1 14-ounce can unsweetened coconut milk
1 tablespoon Thai curry paste (or more to taste)
1 cup red, green, yellow bell pepper, sliced
1 medium onion, thinly sliced
2 garlic cloves
2 chicken breasts, cooked and cut into small cubes
1 tablespoon (packed) brown sugar
1 tablespoon fish sauce (nam pla)
1/3 cup sliced fresh cilantro or basil
1 tablespoon fresh lime juice

Directions
1. Bring ¼ cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly.
2. Add bell pepper, onion, and garlic; sauté 5 minutes.
3. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until heated.
4. Stir in remaining 2 ingredients and simmer 1 minute. Serve with rice.