Thai Curry ChickenSubmitted by: ABLITSCH
1.5 lbs Boneless, skinless chicken breast, cut into bite sized pieces
Peanut Butter, smooth style, .75 cup
Light Coconut Milk, 1 cup
Chicken Broth, 1.75 cup (8 fl oz)
Thai Red Curry Paste, 4 tbsp (1/2 Jar)
Bell Pepper, Red, 1 large raw, 148 gram
1/2 C Chopped Onions
1 can Petite Cut Diced Tomatoes, with juice
3 cloves chopped garlic
3 T olive oil, divided
1/2 tsp salt
In another skillet, saute the chicken in the olive oil until no longer pink then remove from heat and set aside.
Add chicken broth, peanut butter, coconut milk and red curry paste to the tomato mixture and simmer for 45 minutes. Add the chicken with it's juices to the pot and simmer 15 minutes longer.
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user ABLITSCH.