Total Time: 30 minutes
Serves 4
- 1½ lbs thin chicken cutlets
- salt
- canola oil
- 2 bell peppers, sliced
- ¼ c water
- 2 Tbsp red curry paste
- 15 oz coconut milk
- basil
- 1 lime
- rice, cooked
Season the chicken with salt. In batches, cook in canola oil over medium-high heat until golden; remove and slice. Add peppers and water to pan; cook until tender. Add red curry paste and coconut milk; simmer 4 minutes. Add the chicken. Serve with rice, basil and lime.
Another of Real Simple’s 10 Ideas for: Chicken Cutlets, this recipe is a keeper. When I was planning meals recently, I was looking for something different. Tired of the usual cooked chicken or pasta dish I typically default to, I was excited when I came across this recipe. Just what I was looking for to mix things up.
I have never made a Thai dish before. I’m not a huge risk taker when it comes to food (making and/or eating) and yes, Thai seems risky to me. But my husband enjoys Thai food so I wanted to give it a shot.
So glad I did. It is very light and has good flavor. I tagged it as ‘spicy’ but it’s really only slightly so. I’m sure spicy enthusiasts would laugh at me. So if you’re not too sure about Thai food, like me, this dish is a-okay. Give a try! While it does take your attention (read as hands-on) the entire time, it really is very easy. And it was fun as I was working with ingredients I’d never had before. The coconut milk and curry paste were new to me.
Toss some rice in a rice cooker before you get started. The rice cooker allows the rice to cook unattended so you can focus on the rest of the dish. And it finishes about the same time too! Throw some rice in a bowl, top with the chicken mixture, basil and lime and enjoy!
Is there a type of food you’ve considered making but just aren’t too sure about?