3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon salt
2 cups green bell pepper strips (about 1 large)
2 tablespoons fresh lime juice
2 tablespoons less-sodium soy sauce
2 tablespoons red curry paste
1 teaspoon sugar
1 (14-ounce) can light coconut milk
3 cups hot cooked long-grain rice
Lime wedges (optional)
How to Make It
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.
very tasty, easy to make dinner. Added red peppers, and mushrooms since I had them. Also used skinless, boneless chicken thighs cut into pieces so let them cook longer with the sauce instead of pulling them out. I agree with other reviewers that it feeds three rather than four.
Such a good weeknight recipe! It was not only tasty but quick to prepare. I followed the recipe except substituted a red bell pepper just as a personal preference. The sauce was delicious, and my husband and I both loved it. I served over basmati rice- it was a nice complement. I will definitely be making this again.
This curry was pretty good; the lime flavor was a bit stronger than we preferred. Not too sure if that is because I used bottled lime juice. Next time I will halve the lime juice or try using fresh. We also about 1/2 Tbsp more curry paste, to try to increase that flavor.
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