Ingredients:

1 1/2 lbs chicken breasts (boneless, skinless)
2 tablespoons lime juice
2 tablespoons Fish Sauce, or salt to taste
1 tablespoon brown sugar
1 tablespoon Green Curry Paste
1-13.5 oz can Coconut Milk or Lite Coconut Milk
1 red onion, sliced
1 red bell pepper, cored and sliced
1/4 cup chopped cilantro or basil
2 tablespoons peeled & thinly sliced ginger or try with our Panang or Red Curry Pastes

Methods:

1. If serving with rice, start rice to cook while preparing rest of meal.
2. Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.
3. In a small bowl , mix together the lime juice, fish sauce and brown sugar. Set aside.
4. In skillet over medium high heat, add Curry Paste with 1/2 can of the coconut milk. Stir frequently, until Curry Paste is dissolved and mixture is bubbling.
5. Add the rest of the coconut milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.
6. Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.
7. Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.
8. Serve over rice