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
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.
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.
Add onion and next 6 ingredients to pan; sauté 3 minutes or until vegetables are tender.
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.
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 Info (Per serving)
- Saturated Fat
- Dietary Fiber
- Total Fat
- Carb Choices