4 servings (serving size: about 3/4 cup rice and 3/4 cup chicken mixture)
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
The 5 ingredients:
1 cup uncooked basmati rice
1 pound (1-inch) cubed chicken breast tenders
2 to 3 teaspoons green curry paste
1 (14-ounce) can light coconut milk, divided
2 cups tricolor prechopped bell pepper mix
How to Make It
Cook rice according to package directions, omitting salt and fat. Stir in 1/4 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; sauté 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally. Stir in bell pepper mix, 1/4 teaspoon salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender. Serve chicken mixture over rice. Sprinkle with fresh cilantro leaves, if desired.
This recipe was very yummy. All of us, myself, my husband and my 1 y.o. really liked it. I did add some minced garlic and fresh ginger and a few carrots b/c I needed to use them up (I steamed them before adding at the end). I used close to 3 tsp of the curry and it wasn't spicy. Might add some more next time. Definitely a keeper!
We actually really loved this recipe! I'm not a big fan of spicy, so the amt in the recipe was just enough to feel a little bite. It had a great sweetness to it that I wasn't expecting. I'm sure it's going to become one of our staple meals.
VERY BLAND. I doubled the green curry paste and it still needed WAY more. It did smell really good, though. I didn't use peppers because I don't like them, so I substituted other vegetables. There was also way too much coconut milk. The first cup was plenty - I shouldn't have added the rest, because I think that diluted the flavor even more. I think this recipe has potential, but it needs a lot of work.
This is a very basic, easy recipe that is great to make on a busy week night. I like it as written but have also made adjustments with sauce/vegetables. Nothing I would serve company but is fine for a quick dinner.
I too was disappointed in this recipe - was expecting way more flavor and fire. I made it from the October issue and next time will check ratings here first! I much prefer the sauce in Broiled Tilapia with Thai Coconut-Curry Sauce which uses RED curry paste, garlic, ginger and curry powder. I will make this again (liked the tofu idea!) but will definitely doctor it up!
I totally agree with other reviewers....this recipe is a bit bland. It had decent flavor on it's own, but once it hit the rice....there it went. It has great potential though! I used brown jasmine rice & pan-seared tofu & added a little Sriracha & cilantro as a finish hoping to bump up the flavor...but it still lacks something. I think next time the addition of a Pasilla or jalapeno and some fresh basil might just do the trick. Maybe some crushed peanuts for crunch? I'm going to keep trying and let you know!
On the recommendation of other reviewers I doubled the amount of curry paste. It was way too hot, and I live in Texas, make my own hot sauce with chili piquines and put it on everything. I'm not a real wimp when it comes to heat. Maybe I happened to get a more authentic curry paste because it was from an Asian grocer, I don't know. I will make this again though and will use much less of the curry paste. I liked the texture of the peppers and am always a huge fan of anything creamy served over rice. Plus it was super easy and fast. I would recommend adding the paste as you go. I may be changing the rating in coming weeks...
I was really disappointed with this recipe. It was quick and easy but very bland, even with extra curry paste. I had to add more salt, and it still needed something--will try Sriracha on the leftovers. There are some delicious curry chicken recipes from CL, so I'll definitely be going back to those in the future.
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