Chicken Curry (Thai-style)

By cortanez

CALORIES 402; FAT 10.2 g; PROTEIN 34.7 g; CARB 42.4 g; FIBER 14 g; CHOL 74 mg; IRON 3.1 mg; SODIUM 806 mg; CALC 33

Ingredients

• 1 tablespoon canola oil
• 3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1/2 teaspoon salt
• 4 cups green bell pepper strips (2 large)
• 2 tablespoons fresh lime juice
• 2 tablespoons less-sodium soy sauce
• 2 tablespoons red curry paste
• 1 teaspoon sugar
• 1 (14-ounce) can light coconut milk
• 3 cups hot cooked long-grain rice
• Lime wedges (optional)

Details

Servings 4

Preparation

Step 1

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat.
2. Sprinkle chicken evenly with salt (be generous). Add chicken to pan; cook 6 minutes or until browned, turning once. (Don't need to cook thoroughly)
3. Add bell pepper to pan; saute 4 minutes, stirring occasionally.
4. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick.

Serve over rice. Garnish with lime wedges, if desired.