Thai Red Curry Chicken

• 2 (3.5-ounce) bags boil-in-bag jasmine rice
• 2 teaspoons olive oil
• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• 1 medium onion, chopped (about 1 cup)
• 1 medium green bell pepper, chopped (about 1 cup)
• 3 garlic cloves, chopped
• 1 cup sliced fresh mushrooms
• 1 cup grape tomatoes
• 1 teaspoon grated peeled fresh ginger
• 3/4 teaspoon salt
• 1 (13.5-ounce) can light coconut milk
• 1 teaspoon red curry paste (such as Thai Kitchen)
• 1 1/2 tablespoons fresh lime juice
• 12 fresh basil leaves, torn
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons cornstarch
• 1 tablespoon water
• 5 lime wedges

1. Cook rice according to package directions, omitting salt and fat. Set aside 2 1/2 cups hot cooked rice. Reserve remaining 1/2 cup rice for another use.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 8 minutes or until done. Remove chicken from pan; set chicken aside.
3. Add onion and next 6 ingredients to pan; saute 3 minutes or until vegetables are tender.
4. 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.
5. 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.

boil, olive oil, skinless, onion, green bell pepper, garlic, mushrooms, grape tomatoes, fresh ginger, salt, light coconut milk, red curry, lime juice, basil, fresh cilantro, cornstarch, water, lime wedges

Taken from www.myrecipes.com/recipe/thai-red-curry-chicken (may not work)