To me, this is as good as a curry you might order in a Thai restaurant. Pretty easy, too. Serve it over rice. Plain sticky rice is good; jasmine rice is better.
1 1/2 lbs boneless skinless chicken breast (could also use pork or tofu)
2 tbsp lime juice
2 tbsp fish sauce (or use an equivalent amount of soy sauce and water)
1 tbsp brown sugar
1 tbsp red curry paste (available in the Asian food part of the grocery store)
1 can coconut milk or lite coconut milk
1 small red onion, thinly sliced
1 red bell pepper, cored and thinly sliced
1/4 cup chopped cilantro (or thai basil)
2 tbsp peeled and finely chopped or grated ginger root
1. Slice chicken into very thin strips, cutting against the grain. Set aside.
2. In a small bowl, mix together the lime juice, fish sauce (or soy sauce/water mixture) and brown sugar. Set aside.
3. In a large skillet over medium high heat, add curry paste with 1/2 can of coconut milk. Stir frequently until the curry paste is dissolved and the mixture is bubbling.
4. Add the rest of the coconut milk, onions, and bell pepper. Stir. Bring to a boil, then reduce the heat a bit and simmer for 2 minutes.
5. Add the lime juice mixture and the sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.
6. Add the cilantro and ginger. Stir and cook 1 to 2 minutes more until the chicken is cooked through.
Takes about 30 minutes and serves 4-6.