- 1 1/2 pound (8 small) chicken cutlets
- 2 pound bell peppers, sliced
- 1/4 cup water
- 2 tablespoon thai red curry paste
- 15 ounce coconut milk
Season the chicken cutlets with salt.
In batches, cook in canola oil, in a skillet, over medium-high heat until golden, 3 minutes per side; slice.
Add bell peppers and water to the skillet; cook until tender.
Add Thai red curry paste and coconut milk and simmer 4 minutes.
Add the chicken.
Serve with rice, basil, and lime wedges.