Thai Chicken Curry

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 6 green onions, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons cornstarch
• 1-1/2 cups chicken stock
• 3/4 cup light coconut milk
• 1 tablespoon lime juice
• 1 teaspoon red curry paste
• 1 teaspoon reduced-sodium soy sauce
• 2 cups cooked brown rice
• 1/4 cup unsweetened shredded coconut

1. Toss chicken with salt and pepper. In a
2. , heat oil over medium-high heat. Add chicken; cook and stir 2-3 minutes or until outside surface of chicken is no longer pink. Add green onions and garlic; cook 1 minute longer.
3. In a small bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until sauce is slightly thickened. Serve with rice; sprinkle with coconut.

chicken breasts, salt, pepper, olive oil, green onions, garlic, cornstarch, chicken stock, light coconut milk, lime juice, red curry, soy sauce, brown rice, coconut

Taken from www.tasteofhome.com/recipes/thai-chicken-curry/ (may not work)