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Ingredients

How to make it

  • If serving with rice, start rice to cook while preparing rest
  • of meal.
  • Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.
  • 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.
  • Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.
  • Serve over rice
Thai fish sauce   Close
Thai curry   Close
Thai coconut milk   Close

Reviews & Comments 3

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    " It was good "
    Eval ate it and said...
    Great. Adding the Ginger at the end meant it still had a nice crunch. Used extra basil, and lemon instead of lime juice.
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    " It was excellent "
    Addelito ate it and said...
    I added two chilis and it tasted great.
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    " It was excellent "
    jencathen ate it and said...
    I think the fish sauce will add a deeper taste dimension. I look forward to trying.
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    This sounds intresting to me and I know it has to be fantastic with coconut milk!
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    " It was excellent "
    c2max ate it and said...
    AHH! I know a spicy chiquita banana when I see one! We love this sort of dish. A winner! Thanks for posting it.

    - Colleen, Naperville, IL.
    Was this review helpful? Yes Flag

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