Total Time
Prep 0 mins
Cook 20 mins

From Real Simple


  1. Season chicken cutlets with salt.
  2. Cook in canola oil over medium-high heat until golden; remove and slice.
  3. Add bell pepper and water to pan; cook until tender.
  4. Add red curry paste and coconut milk; simmer for 4 minutes.
  5. Add the chicken.
  6. Serve over rice and fresh lime.