Red Curry Chicken

• 1 (16-ounce) package frozen broccoli, red peppers, onions, and mushrooms
• Cooking spray
• 1 (6-ounce) package grilled chicken breast strips (such as Louis Rich)
• 1 (13.5-ounce) can light coconut milk
• 2 teaspoons red curry paste (such as Thai Kitchen)
• 1/4 teaspoon salt
• 2 tablespoons thinly sliced fresh basil
• 4 1/2 cups hot cooked basmati rice
• 6 tablespoons chopped unsalted dry-roasted peanuts

1. Place vegetables in a microwave-safe bowl; cover with plastic wrap, and vent. Microwave at HIGH 4 minutes; drain and set aside.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; saute 1 minute. Add coconut milk; bring to a boil. Stir in red curry paste and salt. Cook 5 minutes over medium heat or just until sauce begins to thicken, stirring frequently.
3. Add vegetable mixture to chicken mixture, stirring well. Bring to a boil; cook 4 minutes or until sauce is slightly thickened. Stir in basil. Serve over rice, and sprinkle with peanuts.

frozen broccoli, cooking spray, light coconut milk, red curry, salt, fresh basil, basmati rice, peanuts

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