Great dish to have in the summer, quick to prepare, easy to clean up, and delicious!
2 to 3 boneless skinless chicken breasts, cut into bite size pieces
1 large bell pepper, cut into bite size pieces
1 large onion, cut into bite size pieces
2 large cloves garlic, minced
1 tablespoon freshly grated ginger
2 to 3 tablespoons red curry paste
1 can coconut milk (shake well before opening)
juice of 1 lime
2 tablespoons soy sauce
2 tablespoons kecap manis (Indonesian soy sauce)
1 tablespoon fish sauce
thinly sliced Thai basil
Start rice to cook before starting curry. Cook chicken in large skillet over medium high heat.
When chicken is no longer pink, add pepper, onion, garlic, and ginger. Cook for 3 or 4 minutes, then add curry paste, coconut milk, lime juice, soy sauce, kecap manis, and fish sauce. Stir well. Cook for additional 5 to 7 minutes. Taste and add more kecap manis or soy sauce if needed. Turn off heat and stir in basil. Serve over rice and enjoy! (Pretty amazing if you can watch a space launch while you are eating!)