- Calories 245
- Caloriesfromfat 25%
- Fat 6.7g
- Satfat 4g
- Protein 24.2g
- Carbohydrate 23.8g
- Fiber 1.6g
- Cholesterol 53mg
- Iron 1.5mg
- Sodium 449mg
- Calcium 30mg
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.
Oxmoor House Healthy Eating Collection