Coconut Curry Braised Chicken
1 Lb. Skinless, boneless chicken breast, cut into strips
1 green pepper, julienned
1 red pepper, julienned
1 yellow onion, julienned
flour, for dusting chicken
butter for browning (2 tbsp)
lime juice, to taste
1 can coconut milk
red thai curry paste (or cayenne pepper) to taste
cilantro, chopped (1 bunch)
salt and pepper, to taste
Dust chicken strips in flour and brown it on a large sautee pan.
remove from pan and use the same oil to sautee the vegetables.
to the vegetables, add lime juice, thai curry paste, salt, pepper,and coconut milk.
bring to a boil.
add the chicken and reduce to a simmer until slightly thickened.
add chopped cilantro (add at the end to prevent burning)