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Green Curry Chicken

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: about 3/4 cup rice and 3/4 cup chicken mixture)
Capture the essence of Indian cuisine with this easy five-ingredient recipe. Basmati rice, curry paste, and coconut milk are the keys to the bold flavor.

Ingredients

  • 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

Nutrition Information

  • calories 282
  • fat 6.8 g
  • satfat 5.4 g
  • monofat 0.4 g
  • polyfat 0.4 g
  • protein 29.7 g
  • carbohydrate 25.9 g
  • fiber 1.5 g
  • cholesterol 66 mg
  • iron 1.7 mg
  • sodium 606 mg
  • calcium 20 mg

How to Make It

  1. 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.