Thai Red Curry Chicken
By
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7 ounce(s) rice, jasmine, 2 (3.5-ounce) bags boil-in-bag
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2 teaspoon oil, olive
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1 pounds chicken, breast, skinless, boneless,cut into 1-inch pieces
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1 medium onion(s), about 1 cup chopped
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1 medium pepper(s), green, bell, about 1 cup chopped
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3 clove(s) garlic, chopped
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1 cup(s) mushrooms, fresh, pre-sliced
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1 cup(s) tomato(es), grape
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1 teaspoon ginger, fresh, grated peeled
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3/4 teaspoon salt
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13 1/2 ounce(s) coconut milk, light
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1 teaspoon curry paste, red, (such as Thai Kitchen)
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1 1/2 tablespoon lime juice, fresh
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12 piece(s) basil, fresh, torn
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1 tablespoon cilantro, fresh, chopped
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2 teaspoon cornstarch
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1 tablespoon water
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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 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
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