Thai Chicken Curry

Ingredients

• 1 pound chicken tenders, cut crosswise in half
• 1 14-ounce tin unsweetened coconut milk
• 1 1/4 teaspoons Thai curry paste
• 1 large red bell pepper, cut into 1/3-inch-wide strips
• 1 medium onion, thinly sliced
• 1 tablespoon (packed) brown sugar
• 1 tablespoon fish soy sauce (nam pla)
• 1 cup chopped seeded tomatoes
• 1/3 cup thinly sliced fresh basil
• 1 tablespoon fresh lime juice