Chicken in Red Curry Ginger Sauce
1 If serving with rice, start rice to cook
while preparing rest of meal.
2 Slice 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 base
with 1/2 can of the coconut
milk. Stir frequently, until
curry base is dissolved and
mixture is bubbling.
5 Add the rest of the
coconut milk, onions and
bell pepper. Bring to a boil,
then simmer for 2 minutes.
6 Add the lime juice
mixture and 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 minutes more or until the
chicken is cooked.
8 Serve over rice
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