4 servings (serving size: 3/4 cup chicken mixture and 3/4 cup rice)
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
1 tablespoon canola oil
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.
My husband and I typically are big fans of Indian food and curry-containing dishes, but we found this dish to be inedible. Guiltily, we actually had to discard a significant portion of the dish and make something else for dinner. The sauce is not pleasant and contains too much soy sauce, in my opinion.
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.