Recipe: Curry Chicken in Coconut Milk

This is an easy recipe - full of flavor!   Serves 3-4

What you need:

Green Curry Paste (2 oz)

13 - 15 oz can of Coconut Milk

2 - 3 Green Bell Peppers (sliced into strips)

2 pieces of Chicken cutlet, cut into strips

1 Tablespoon Olive Oil

On the side, optional:  Serve with rice and (bread) naans.  You will find the naans in the pita section of your supermarket; if you can't find naans, the pita would work in a pinch!

BEGIN: (If serving with rice, put the rice on now)                                                        
In a frying pan over medium heat, add the olive oil.  When hot, add the chicken strips and cook until lightly browned.  Remove and set aside.  Reduce heat.  Add the curry paste and stir about the frying pan to warm (it is spicy and could make your eyes water); now add the coconut milk and the green peppers.  Cover and simmer until the green peppers are tender.  Afterwards, add the chicken back in to reheat.  Serve with the rice and naans (cut into pieces).  A beer goes best with curry!  Fresh cut fruit for dessert makes this an easy dinner.

VARIATION:  Try using 1 Red or Yellow or Orange Bell Pepper instead of the green and combine it with a bunch of asparagus cut into pieces.  It will make for a colorful dish!