Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •1 pound skinless, boneless chicken breast halves, thinly sliced
- •1 teaspoon red curry paste
- •1 tablespoon sugar
- •1 red bell pepper, cut into strips
- •1 green bell pepper, cut into strips
- •1 small onion, cut into strips
- •1 (10 ounce) can coconut milk
- •1 tablespoon fish sauce
Instructions
- Heat vegetable oil in a large skillet over medium heat. Stir in chicken, and cook until the pieces are no longer pink in the center, about 5 minutes. Remove chicken, then stir in the red curry paste and sugar; cook and stir for 1 minute. Add the bell peppers and onion to the pan, and cook for 2 minutes. Pour in the coconut milk, return the chicken to the pan, and bring to a simmer over medium-high heat. Cook until the onions and peppers are tender, about 5 minutes. Stir in the fish sauce and serve.
Nutritional Facts
Per 4 servings
- Calories: 323
- Carbohydrate: 10g
- Fat: 21g
- Fiber: 2g
- Protein: 26g
- Sugar: 6g
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