Thai Coconut Chicken and Rice Recipe

• 4 boneless skinless chicken breast halves, sliced into bite-size pieces
• 12 cup chicken broth
• 1 (13 1/2 ounce) can coconut milk
• 1 tablespoon Thai red curry paste
• 14 cup fresh basil leaf, shredded
• 12 cup frozen English peas
• 12 cup canned water chestnut
• 3 tablespoons fish stock
• 2 chicken bouillon cubes
• 2 tablespoons brown sugar
• 4 cups hot cooked basmati rice (optional) or 4 cups white rice (optional)
• 2 limes, quartered (optional)

1. In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
2. Saute the chicken until cooked through.
3. Add the rest of the ingredients and simmer for about 10 minutes (or until the peas are cooked and the sauce has reduced and thickened to desired cosistency).
4. Serve over hot cooked basmati or white rice, with lime wedges.
5. WW POINTS per serving: 4 (Does not include the rice.
6. ).

chicken breast halves, chicken broth, coconut milk, red curry, fresh basil leaf, peas, water, fish stock, chicken bouillon cubes, brown sugar, hot cooked basmati rice

Taken from www.food.com/recipe/thai-coconut-chicken-and-rice-recipe-508957 (may not work)