*Knock*Your*Socks*Off* Thai Chicken Curry

Every once in a while I try a recipe and everyone at the table eats in silence; pure eating delight. After some time, someone will raise his head and say, "This is better than XXXX restaurant!" or "This is the best XXXXXX I've ever eaten!" (and it is usually my younger son; I love cooking for people who love to eat!)

I excuse myself from the table and carefully mount the recipe on a 4x6 index card, write "DO NOT LOSE THIS RECIPE" atop and place in The Wooden Box. Here is one such recipe.

KYSO Thai Chicken Curry

2 medium onions, thinly sliced
1 medium red bell pepper, thinly sliced
3 cans (14 oz) unsweetened coconut milk
1 1/2 cups frozen peas
6+ tsp red curry paste (less if you need less heat)
1 1/2 tsp. salt
6 cups sliced cooked chicken
2 cups torn basil leaves

Coat a large nonstick skillet with nonstick spray. Saute onion over medium-high heat 3 minutes or until golden.

Add bell pepper, cover and cook 4 mnutes, 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 for a few minutes until sauce is slightly thinckened and vegetables are tender. Remove from heat; stir in basil.

Serve over hot cooked rice.

Note: you could also add some roasted sweet potaotes and/or carrots too. I've modified the recipe somewhat to accomodate our tastes (less bell pepper, more curry paste). This recipe will serve a hungry family of four with leftovers for lunches the next day.