Thai Chicken

I got this idea from one of our favorite dishes at the local Thai restaurant, and sort of recreated it on a whim. The coconut milk makes the sauce almost buttery and really silky smooth. Great when served over white rice or wide vermicelli noodles.

Ingredients

• 1-2 tsp oil
• 1/2 onion, cut into 1/4 inch wedges
• 3/4 cup light coconut milk (I used regular coconut milk, because I think the light is a bit too thin)
• 1/2 tsp red curry paste
• 1/8 tsp black pepper
  
• 2 chicken breasts, cut into 1 inch pieces
• 4 tbsp chopped fresh cilantro
• 2 tsp fish sauce
• pinch of salt
  
• 1 red pepper (I roasted mine, or you could purchase a jar of pre-roasted peppers)

Directions

1. Heat oil in large skillet over medium-high heat. Saute onion until lightly brown. Add coconut milk, curry paste, black pepper and chicken. Stir together and bring to a simmer.

2. Cook an additional 8 minutes until chicken is done. Stir in cilantro, fish sauce, salt and red pepper. Heat 1 minute and serve over rice.