2 tablespoons of olive oil divided
1 pound of chicken breasts boneless, skinless
1/2 cup of water
1/2 cup of red bell pepper strips
1 tablespoon of ginger root finely chopped
2 teaspoons of garlic finely chopped
1/2 cup of coconut milk
2 tablespoons of red or green Thai curry paste
1 tablespoon of fish sauce
12 6 inch of corn or flour tortillas or hard taco shells
cabbage or carrot shredded
cilantro fresh, chopped
Sriracha sauce, if desired
chopped peanuts, if desired
- In an 11-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Sauté chicken breasts in oil 5 minutes per side. Add 1/2 cup water; reduce heat. Cover and simmer chicken 5 to 8 minutes longer or until chicken is no longer pink in center. Remove chicken from skillet. Cool 5 minutes; shred chicken with 2 forks. Wipe skillet clean with paper towel.
- Heat remaining oil in same skillet over medium heat. Sauté bell pepper, gingerroot and garlic 1 minute. Stir in coconut milk, curry paste and fish sauce. Stir in shredded chicken; heat through.
- Divide chicken mixture among tortillas. Top with cabbage, cilantro and a squeeze of lime. Drizzle with sriracha sauce and sprinkle with peanuts.