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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking Light, JULY 2004 Ingredients:
1 1/2 teaspoons vegetable oil |
1 medium onion, cut into 1/4-inch wedges |
3/4 cup light coconut milk |
1/2 teaspoon red curry paste |
1/8 teaspoon black pepper |
1 lb chicken breast tenders |
3 tablespoons chopped fresh cilantro |
1 1/2 teaspoons fish sauce |
1/4 teaspoon salt |
1 (7 ounce) bottle roasted red peppers, drained and coarsely chopped |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion, and cook 4 minutes or until onion is golden, stirring frequently. Stir in coconut milk, curry paste, and black pepper.
3. Add the chicken; bring to a simmer. Cook 8 minutes or until chicken is done, stirring frequently.
4. Stir in cilantro and remaining ingredients, and cook 1 minute.
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