Green Curry Chicken
- 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
- 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; saute 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.
basmati rice, chicken breast tenders, green curry, light coconut milk, bell pepper
Taken from www.myrecipes.com/recipe/green-curry-chicken (may not work)