Serves 4-6
Time: 25 minutes

Ingredients:
1 1/2 pounds boneless skinless chicken breasts (shrimp or pork would work here, too)
2 Tbsp lime juice
2 Tbsp fish sauce
1 Tbsp brown sugar
1 Tbsp red curry paste (such as Thai Kitchen Brand)
1 can coconut milk or lite coconut milk
1 small red onion, sliced
1 red bell pepper, cored and sliced thin
1/4 cup chopped cilantro or basil
2 Tbsp peeled and thinly sliced ginger (I usually minced or finely grate the ginger)

1. If serving with rice, start the rice to cook.
2. Slice the chicken into thin strips, cutting against the grain so it will remain tender. Set aside.
3. In a small bowl, mix together the lime juice, fish sauce, and brown sugar. Set aside.
4. In skillet over medium high heat, add curry paste and 1/2 can of the coconut milk. Stir frequently until curry paste is dissolved and mixture is bubbling.
5. Add the rest of the coconut milk, onions, and bell pepper. Bring to a gentle boil, then simmer for 2 minutes.
6. Add the lime juice mixture and the sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.
7. Add the cilantro and ginger. Stir and cook 1 to 2 more minutes more or until the chicken is cooked.

-Ann Darrington