Courtesy of Thai Kitchen
Ingredients:
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1 tablespoon vegetable oil
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1 pound boneless skinless chicken breasts, cut into thin strips
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3 cups Thai Kitchen® Coconut Milk
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2 cups water
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1/4 cup Thai Kitchen® Premium Fish Sauce
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1/4 cup fresh lime juice
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2 tablespoons minced ginger
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1/4 teaspoon ground red pepper
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2 tablespoons thinly sliced green onion
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1 tablespoon chopped fresh cilantro
Directions:
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Heat oil in large saucepan on medium heat. Add chicken; cook and stir 3 minutes or until chicken is no longer pink. Stir in coconut milk and water. Bring to boil; reduce heat to low.
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Stir in fish sauce, lime juice, ginger and red pepper. Simmer 10 minutes or just until chicken is cooked through, stirring occasionally. Garnish with green onion and cilantro.
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