Green Curry Chicken

By devogirl

Reviewers:
Delicious and easy easy for weeknight meal.

Definitely increase the amount of curry paste, minimum 1tbs and then more to taste. Add a bit of cornstarch & broth to thicken the sauce.

So simple, so delicious. We used about twice the recommended amount of curry and added just a little sriracha.

Ingredients

• The 5 ingredients:
• 1 cup uncooked basmati rice
• 1 pound (1-inch) cubed chicken breast tenders
• 2 to 3 teaspoons green curry paste
• 1 (14-ounce) can light coconut milk, divided
• 2 cups tricolor prechopped bell pepper mix

Details

Servings 4

Preparation

Step 1

Cook rice according to package directions, omitting salt and fat. Stir in 1/4 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; sauté 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally. Stir in bell pepper mix, 1/4 teaspoon salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender. Serve chicken mixture over rice. Sprinkle with fresh cilantro leaves, if desired.