Thai Coconut Chicken

This recipe may not be totally "traditional" because I adapted it to our tastes. But, I made easier and it is still delish.

Easy Rating: **easier than pie
Prep Time: 20 min
Cook Time: 10 min give or take
Serves: 4
Categories: Dinner, Lunch

Ingredients:

4 Scallions
1 Red Bell Pepper
1 lb Chicken Breast
1 can (14 oz) Coconut Milk
1 Tbsp Green Curry Paste (It's in the International section at your grocery store in a little bottle)
2 Cups Shredded Carrot
1 lime (or less)

Directions:

Chop scallions, bell pepper, chicken, and if needed chop carrots. Saute scallions, chicken, carrots, and bell peppers in oil. (I usually saute the chicken whole and the cut it with a spatula in the pan when it is done cooking). Meanwhile whisk green curry and coconut milk together until blended. Add in the the coconut milk and green curry mixture. Simmer a few min. Serve over (or with) rice, rice noodles, or ramen noodles. Serve with lime wedges.

For a picture click HERE.

TIP 1: A little lime goes a long way in this recipe. Use sparingly.

TIP 2: This sauce is a little runny, but if you serve it mixed with noodles, then runny may be what you want. If you want the sauce to be thicker, add in 1-3 tsp of cornstarch.

IDEA: I think this meal would taste good with snap peas, or green bell peppers as well as red ones, but I've never tried it myself.