Thai Chicken Curry
Provided by: Woman's Day
total prep 387 calories/serving
- Coat a large nonstick skillet with nonstick spray. Sauté onion over medium-high heat 3 minutes or until golden.
- Add bell pepper, cover and cook 4 minutes, stirring occasionally, until onion and pepper are almost tender.
- Stir in coconut milk, peas, curry paste and salt; bring to a boil. Add chicken; simmer uncovered 1 minute or until sauce is slightly thickened and vegetables are tender. Remove from heat; stir in basil.