Thai Red Curry with Chicken

Instructions

1. 1

   Rinse the jasmine rice in cold water, then combine with 3 cups of water in a pot. Bring to a boil, then cover and reduce to a simmer for 15 minutes or until water is absorbed.

2. 2

   Slice the chicken breast into thin strips. Chop the red and green bell peppers into strips. Dice the onion and mince the garlic.

3. 3

   Heat vegetable oil in a large pan over medium heat. Add the onion and garlic, sautéing until the onion is translucent.

4. 4

   Add the red curry paste to the pan, stirring for 1 minute until fragrant.

5. 5

   Add the sliced chicken and cook until the outside is no longer pink.

6. 6

   Pour in the coconut milk, and add the bell peppers, fish sauce, and brown sugar. Stir to combine and let simmer for 10 minutes until the chicken is cooked through and the sauce thickens slightly.

7. 7

   Squeeze the lime juice into the curry and stir.

8. 8

   Serve the curry over cooked jasmine rice and garnish with cilantro.