Thai Red Curry Chicken

Are you in love with curry like I am? Oh there is just something so delicious about that flavor! I'm addicted. I became addicted when Steve's mom took me to a restaurant back in Illinois called Sushi Thai. I ordered a Red curry dish and still to this day it is my favorite curry dish of all time. It's one of those dishes that I crave in my sleep at least once a week.

Now, have you ever heard of the Real Simple. They have awesome magazines but the other day when I was at Hastings I saw that they had a Spring/Summer Real Simple Recipe magazine. No advertisements just recipes. Since I love to cook I paid the $14 and bought it hoping with all my heart that the recipes would turn out as good as they looked. I've tried 2 of them so far and they have both been AMAZING.

A few nights ago I tried their Thai red curry chicken because I was craving that curry taste. It turned out wonderful. However, since Steve and I are both flavor snobs I decided that I would probably add MORE red curry paste than asked for next time.

The recipe says it serves 4 but honestly they must be 4 people that don't eat very much. It served the two of us and then I had a small portion for lunch the next day. So please keep that in mind.

What you need:
1 cup long-grain white rice
2 tablespoons canola oil (this has a high smoke point so it won't burn)
8 smalll chicken cutlets (about 1 1/2 pounds)
salt and pepper
2 red bell peppers, sliced
2 tablespoons red curry paste
1 can coconut milk
1 lime, cut into wedges
1/4 cup torn fresh basil leaves

Directions:
1. Cook the rice according to package directions.
2. heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoons salt and 1/4 teaspoon black pepper. In batches, cook the chicken until golden brown and cooked through, 2 to 3 minutes per side; remove from the skillet and cut into strips.
3. Add the bell peppers and 1/4 cup water to the skillet and cook, tossing frequently, until just tender, 3 to 4 minutes. Add the curry paste and coconut milk and simmer until slightly thickened, 3 to 5 minutes. Add the chicken and toss to combine.
4. Serve the chicken curry over the rice with the lime wedges and sprinkle with the basil.
5. Dig in and ENJOY!