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Red Curry Chicken

Yield 6 servings (serving size: 3/4 cup rice, 1/2 cup chicken mixture, and 1 tablespoon peanuts)
Prep: 2 minutes; Cook: 10 minutes. Instead of chicken, you can stir in 1/2 pound peeled and deveined shrimp.


  • 1 (16-ounce) package frozen broccoli, red peppers, onions, and mushrooms
  • Cooking spray
  • 1 (6-ounce) package grilled chicken breast strips (such as Louis Rich)
  • 1 (13.5-ounce) can light coconut milk
  • 2 teaspoons red curry paste (such as Thai Kitchen)
  • 1/4 teaspoon salt
  • 2 tablespoons thinly sliced fresh basil
  • 4 1/2 cups hot cooked basmati rice
  • 6 tablespoons chopped unsalted dry-roasted peanuts

Nutrition Information

  • calories 389
  • caloriesfromfat 35 %
  • fat 15.2 g
  • satfat 4.2 g
  • monofat 4.4 g
  • polyfat 4.7 g
  • protein 13.1 g
  • carbohydrate 51.3 g
  • fiber 4.4 g
  • cholesterol 15 mg
  • iron 3.2 mg
  • sodium 389 mg
  • calcium 43 mg

How to Make It

  1. Place vegetables in a microwave-safe bowl; cover with plastic wrap, and vent. Microwave at HIGH 4 minutes; drain and set aside.

  2. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 1 minute. Add coconut milk; bring to a boil. Stir in red curry paste and salt. Cook 5 minutes over medium heat or just until sauce begins to thicken, stirring frequently.

  3. Add vegetable mixture to chicken mixture, stirring well. Bring to a boil; cook 4 minutes or until sauce is slightly thickened. Stir in basil. Serve over rice, and sprinkle with peanuts.

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