Green Curry Chicken

• 2 teaspoons Olive Oil
• 1 pound Boneless, Skinless Chicken Tenderloin Strips (you Could Also Buy Breast Halves And Cut Into Strips Yourself, Whatever Works!)
• 1 Tablespoon Green Curry Paste
• 14 ounces, fluid Coconut Milk (I Use Light, But Feel Free To Use Regular)
• 1- 1/2 cup Frozen Peas (or Other Desired Vegetable, Like Peppers Or Onions)
• 2 cups Cooked Jasmine Rice (or Basmati, Or Whatever Rice You Like)

1. Heat olive oil (you can use cooking spray instead) in a nonstick skillet over medium to medium-high heat.
2. Season chicken tenders with salt and pepper.
3. Add chicken tenders to the pan and brown for about 5 minutes (flipping halfway to brown each side).
4. Add curry paste to the pan and stir to combine with the tenders.
5. Pour in half of the coconut milk and stir to incorporate the curry paste.
6. Simmer mixture for about 5 minutes, until chicken is cooked through.
7. Add in the peas and the rest of the coconut milk and taste for seasoning; adjust salt/pepper as needed.
8. Simmer for 5 more minutes, or until peas are warmed through.
9. Serve over jasmine rice and enjoy!
10. If Im feeling extra-creative, Ill top this with a sprinkling of chopped peanuts and some cilantro.
11. Want to make this even faster?
12. Score yourself some Uncle Bens Ready Riceit comes in both jasmine and basmati forms.
13. Magic in a microwavable bag!

olive oil, tenderloin, green curry, fluid coconut milk, peppers, jasmine rice

Taken from tastykitchen.com/recipes/main-courses/green-curry-chicken/ (may not work)