Thai Red Curry Chicken

Can you tell I LOVE curry? This is not your average nightly meal, but it’s honestly our family’s favorite dinner. Bennett asks for it at least once a month. Invest in the ingredients, and you’ll use them. You can find most of them at the normal grocery store (“Thai Kitchen” and “Taste of Thai” are good brands). It’s best when served over jasmine rice. Be brave and have fun!

Thai Red Curry Chicken
1 14-oz. can coconut milk
½-1 tsp red curry paste (depending on the heat level you’re going for)
¼ cup fish sauce (smells awful, but you can’t taste it in the dish—I promise!)
2 T sugar
2-3 boneless skinless chicken breasts, cut into bite-size pieces
1-2 fresh tomatoes, diced
1 small can pineapple chunks or tidbits
½ green pepper, thinly sliced
5-8 Kaffir lime leaves (optional)
1/4 cup fresh basil leaves (optional)

Combine ½ the can of coconut milk with red curry paste in large skillet. Add chicken, fish sauce and sugar. Bring to a gentle boil and cook until chicken is done. Add remaining coconut milk, tomatoes, pineapple, and green pepper (and lime and basil leaves if you have them). Heat through and serve over rice.