Thai Green Chicken Curry

Serves 4.

Serve with steamed rice to soak up the flavorful sauce.
Prep: 25 minutes; Total: 25 minutes.

1 T vegetable oil
3/4 cup sliced shallots (about 5 large)
1 3/4 tsp Thai green curry paste*
1 14-oz can unsweetened coconut milk*
2 tsp fish sauce (such as nam pla or nuoc nam)*
1 pound skinless boneless chicken breast halves, cut into thin strips
1 large red bell pepper, cut into strips
1/4 cup chopped fresh basil plus sprigs for garnish
2 T fresh lime juice plus wedges for garnish

Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk and fish sauce; bring to boil. Add chicken and bell pepper; stir until chicken is just cook through. Stir in chopped basil and lime juice. Season to tase with salt and pepper.

Divide curry among bowls. Garnish with basil sprigs and lime wedges.

*Available in the Asian foods section of many supermarkets and at Asian markets.

From Bon Appetit, December 2007.