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Ingredients
- 1 1/2 cups water, divided
- 2/3 cup uncooked couscous
- 1 cup light coconut milk
- 1 tablespoon cornstarch
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 2 teaspoons bottled minced garlic
- 2 teaspoons bottled minced ginger
- 1 teaspoon green curry paste
- 2 teaspoons vegetable oil, divided
- 1 pound chicken breast tenders
- 1/2 teaspoon salt, divided
- 1 cup frozen green peas
- 1/2 cup prechopped onion
- 1 (8-ounce) package presliced mushrooms
- 1 teaspoon lime juice
- Lime wedges (optional)
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with a fork.
While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.
Add remaining 1 teaspoon oil to pan. Add peas, onion, and mushrooms; cook 3 minutes or until mushrooms are tender. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and lime juice to pan; cook 1 minute or until thoroughly heated. Serve over couscous; garnish with lime wedges, if desired.
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