thai-chicken-curry-103786.json

{
    "directions": [
        "Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; saut\u00e9 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.",
        "*Available at Asian markets and some supermarkets nationwide."
    ],
    "ingredients": [
        "1 14-ounce can unsweetened coconut milk,* whisked to blend",
        "1 1/4 teaspoons Thai curry paste*",
        "1 large red bell pepper, cut into 1/3-inch-wide strips",
        "1 medium onion, thinly sliced",
        "1 pound chicken tenders, cut crosswise in half",
        "1 tablespoon (packed) brown sugar",
        "1 tablespoon fish sauce (nam pla)*",
        "1 cup chopped seeded tomatoes",
        "1/3 cup thinly sliced fresh basil",
        "1 tablespoon fresh lime juice"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Pepper",
        "Poultry",
        "Vegetable",
        "Saut\u00e9",
        "Dinner",
        "Coconut",
        "Basil",
        "Curry",
        "Bell Pepper",
        "Party",
        "Simmer",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Thai Chicken Curry",
    "url": "http://www.epicurious.com/recipes/food/views/thai-chicken-curry-103786"
}