Thai Red Curry Chicken

By

Ingredients
  • 7 ounce(s) rice, jasmine, 2 (3.5-ounce) bags boil-in-bag

  • 2 teaspoon oil, olive

  • 1 pounds chicken, breast, skinless, boneless,cut into 1-inch pieces

  • 1 medium onion(s), about 1 cup chopped

  • 1 medium pepper(s), green, bell, about 1 cup chopped

  • 3 clove(s) garlic, chopped

  • 1 cup(s) mushrooms, fresh, pre-sliced

  • 1 cup(s) tomato(es), grape

  • 1 teaspoon ginger, fresh, grated peeled

  • 3/4 teaspoon salt

  • 13 1/2 ounce(s) coconut milk, light

  • 1 teaspoon curry paste, red, (such as Thai Kitchen)

  • 1 1/2 tablespoon lime juice, fresh

  • 12 piece(s) basil, fresh, torn

  • 1 tablespoon cilantro, fresh, chopped

  • 2 teaspoon cornstarch

  • 1 tablespoon water

  • 1 lime(s), 5 wedges

Directions
  1. Cook rice according to package directions, omitting salt and fat. Set aside 21/2 cups hot cooked rice. Reserve remaining 1/2 cup rice for another use.

  2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 8 minutes or until done. Remove chicken from pan; set chicken aside.

  3. Add onion and next 6 ingredients to pan; sauté 3 minutes or until vegetables are tender.

  4. Combine coconut milk and curry paste, stirring with a whisk until smooth; add to vegetable mixture. Add chicken, lime juice, basil, and chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 10 minutes.

  5. Combine cornstarch and water in a small bowl; add to chicken mixture. Bring to a boil; cook 1 minute or until slightly thickened, stirring constantly. Serve over hot cooked jasmine rice. Squeeze a lime wedge over each serving.


Nutritional Facts

Servings
5
Nutritional Info (Per serving)
Calories
245
Saturated Fat
4g
Sodium
449mg
Dietary Fiber
1.5g
Total Fat
6.5g
Carbs
24g
Cholesterol
53mg
Protein
24g
Carb Choices
1.5

dinner chicken main dish vitamin d vitamin c gluten free dairy free stovetop