- 8 thin chicken cutlets (1 1/2 pounds total)
- canola oil
- 2 sliced red bell peppers
- 1⁄4 cup water
- 2 tablespoons red curry paste
- 15 ounces coconut milk
Directions See How It's Made
- Season chicken cutlets with salt.
- Cook in canola oil over medium-high heat until golden; remove and slice.
- Add bell pepper and water to pan; cook until tender.
- Add red curry paste and coconut milk; simmer for 4 minutes.
- Add the chicken.
- Serve over rice and fresh lime.