5 servings (serving size: 1 cup chicken mixture and 1/2 cup rice)
2 (3.5-ounce) bags boil-in-bag jasmine rice
2 teaspoons olive oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (about 1 cup)
1 medium green bell pepper, chopped (about 1 cup)
3 garlic cloves, chopped
1 cup sliced fresh mushrooms
1 cup grape tomatoes
1 teaspoon grated peeled fresh ginger
3/4 teaspoon salt
1 (13.5-ounce) can light coconut milk
1 teaspoon red curry paste (such as Thai Kitchen)
1 1/2 tablespoons fresh lime juice
12 fresh basil leaves, torn
1 tablespoon chopped fresh cilantro
2 teaspoons cornstarch
1 tablespoon water
5 lime wedges
How to Make It
Cook rice according to package directions, omitting salt and fat. Set aside 2 1/2 cups hot cooked rice. Reserve remaining 1/2 cup rice for another use.
While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 8 minutes or until done. Remove chicken from pan; set chicken aside.
Add onion and next 6 ingredients to pan; sauté 3 minutes or until vegetables are tender.
Combine coconut milk and curry paste, stirring with a whisk until smooth; add to vegetable mixture. Add chicken, lime juice, basil, and chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
Combine cornstarch and water in a small bowl; add to chicken mixture. Bring to a boil; cook 1 minute or until slightly thickened, stirring constantly. Serve over hot cooked jasmine rice. Squeeze a lime wedge over each serving.
We loved this. I added more curry paste and also some soy sauce, omitting the salt. I also used julienned zucchini in place of the tomatoes and mushrooms. I also used regular rice, which I started before chopping up the vegetables.
This was very good, although it needed quite a bit more red curry paste. 1 tsp, as called for by the recipe, barely gave it a curry flavor--1 TBSP would be better. I also substituted yellow bell pepper and green beans for the green pepper and tomatoes. I will make this again!
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