AUTHENTIC THAI CHICKEN CURRY
1.5 lb chicken tenders or chicken breast, cut into cubes
2 red peppers, sliced
1 tbs olive oil
2 tbsp red curry paste
1 14 oz can coconut milk
2 tbsp fish sauce
1 tbsp palm sugar, or coconut sugar
5-6 kaffir lime leaves, julienne
In a large wok or pan add the oil and curry paste over medium to high heat. Cook for about 30 seconds to 1 minute. Add the coconut milk and stir for a few seconds. Add the chicken, sugar, fish sauce and cook the mixture until the chicken is almost cooked.
Add the sliced peppers and cook for about 2-3 minutes. Turn the heat off and add the julienned kaffir lime leaves.
Serve over brown rice or as desired.
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