Ingredients
Instructions
- 1 Bring ¼ cup (60 mL) coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly.
- 2 Add bell pepper and onion; sauté 5 minutes.
- 3 Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes.
- 4 Stir in last 3 ingredients (tomatoes, basil and lime juice) and simmer 1 minute. Season with salt.