There are two key steps that makes this authentic Thai chicken curry:

First, you have to cook the Thai curry for a few seconds all by itself prior to adding the coconut milk. This allows for the aroma of the spices to be released.

Second, you much julienne a few kaffir lime leaves and garnish the dish with them once you are done cooking it. Kaffir lime leaves have a very potent unique lime aroma and I don’t think you can omit or substitute such ingredient.

YIELD: _{4 SERVINGS} TOTAL TIME: _{15-20 MINUTES}

INGREDIENTS:

1.5 lb chicken tenders or chicken breast, cut into cubes

2 red bell peppers, sliced

1 tbs olive oil

2 tbsp red curry paste

1 14 oz can coconut milk

2 tbsp fish sauce

1 tbsp palm sugar, or coconut sugar

5-6 kaffir lime leaves, julienne

DIRECTIONS:

1. In a large wok or pan add the oil and curry paste over medium to high heat. Cook for about 30 seconds to 1 minute. Add the coconut milk and stir for a few seconds. Add the chicken, sugar, fish sauce and cook the mixture until the chicken is almost cooked.
2. Add the sliced peppers and cook for about 2-3 minutes. Turn the heat off and add the julienned kaffir lime leaves.
3. Serve over brown rice or as desired.