Simple Thai Coconut Curry

Strawberry season is here! Matt's been making smoothies galore, and I had them atop some french toast this morning. Later, some plain yogurt with bananas and strawberries and a (ok - hearty) drizzle of honey, and I'm already thinkin' up excuses to make my simple and delicious strawberry peach pie. It's a summer slice of heaven.

But this recipe isn't about strawberries, but don't be sad. It's still meets all the criteria: delicious, simple, and...well, that's all the criteria, really. It's an adaptation of an ol' Betty Crocker recipe, and old Betty girl sure knows how to cook. I served with basmati rice, pot stickers, and a Thai cucumber salad (recipe coming!).

Simple Thai Coconut Curry

• 1 lb. skinless chicken breasts, cut into bite-size pieces
• 1 tsp. lime zest, plus juice of lime
• 1-2 tsp. minced ginger
• 2 cloves garlic, minced
• 2 serrano chillies, seeded and chopped
• 1/2 cup chopped cilantro (reserve some for topping before serving)
• 1 can (14 oz.) coconut milk
• 1 tsp. brown sugar
• 1 cup sugar snap peas
• 1 Tb. soy sauce
• 1 large bell pepper (any color will do)
• 2 ripe tomatoes, chopped
• salt to taste
• Thai basil for topping, if available (cilantro will also do)

Stir-fry chicken in a large skillet with oil. When chicken is no longer pink in the center, add garlic, lime zest, ginger, chillies, and cilantro and stir-fry for another minute or so. Add coconut milk, brown sugar, sugar snap peas, the pepper, soy sauce, and salt to taste (about 1/2 tsp). Simmer up to five minutes until the veggies are starting to get tender but still retain some crispness, and then stir in tomato. Serve with rice and top with Thai basil or cilantro.