Thai Curry Chicken - Thailand

Jack Scalfani starts his four part international series with a recipe from Thailand. Here is the recipe: Thai Curry Chicken 1 14-ounce can unsweetened coconut milk,* whisked to blend 1 1/4 teaspoons Thai curry paste* 1 large red bell pepper, cut into 1/3-inch-wide strips 1 medium onion, thinly sliced 1 pound chicken tenders, cut crosswise in half 1 tablespoon (packed) brown sugar 1 tablespoon fish sauce (nam pla)* 1 cup chopped seeded tomatoes 1/3 cup thinly sliced fresh basil 1 tablespoon fresh lime juice additional items: cilantro, chili pepper, double the paste, replace fresh tomatoes with diced can tomatoes, cinnamon, ginger root preparation Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.

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