Easy Thai Red Curry Chicken

Thai Red Curry Chicken


Whenever I have the opportunity to go out to eat with friends and family, I usually try to get us out for Thai food. Something about it just always sounds good, and it is one type of food that can switch out vegetarian and vegan choices for meat in a very non-awkward manner so there is something there to make all diets happy. Here is a recipe for one Thai dish that is as easy to make as it is delicious.

12-ounce package fresh fettuccine pasta
1 tablespoon olive oil
1 large yellow onion, diced
1 red bell pepper, cored and diced
1 can (14-ounce) coconut milk
2.5 – 3 tablespoons red curry paste (more or less to taste)
2 chicken breasts, cut into bite sized pieces (or 14 ounces of diced tofu)
1/3 cup chopped fresh cilantro (optional)
1 lime, quartered (optional)
1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
2. Meanwhile, in a large saute pan over medium-high, heat the olive oil. Add the chicken and cook till done, about 5-7 minutes.
3.  Add the onion and bell pepper, then saute until tender, about 10 minutes. Add the coconut milk and red curry paste. Stir until the curry paste and coconut milk are smooth, then bring to a simmer.
4.  Add the drained pasta to the pan with the sauce mixture, toss until coated evenly. Top with some cilantro and squeeze a bit of lime juice over each plate if you so desire.

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