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Thai-Style Chicken

Randy Mayor; Cindy Barr
Yield 4 servings (serving size: 1 cup)
This Thai-style chicken recipe is also good with shrimp in place of the chicken. Serve over rice, and garnish with green onion tops.

Ingredients

  • 1 1/2 teaspoons vegetable oil
  • 1 medium onion, cut into 1/4-inch wedges
  • 3/4 cup light coconut milk
  • 1/2 teaspoon red curry paste
  • 1/8 teaspoon black pepper
  • 1 pound chicken breast tenders
  • 3 tablespoons chopped fresh cilantro
  • 1 1/2 teaspoons fish sauce
  • 1/4 teaspoon salt
  • 1 (7-ounce) bottle roasted red bell peppers, drained and coarsely chopped

Nutrition Information

  • calories 195
  • caloriesfromfat 26 %
  • fat 5.7 g
  • satfat 2.2 g
  • monofat 0.8 g
  • polyfat 1.5 g
  • protein 27.3 g
  • carbohydrate 6.7 g
  • fiber 0.9 g
  • cholesterol 66 mg
  • iron 1.2 mg
  • sodium 601 mg
  • calcium 26 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 4 minutes or until onion is golden, stirring frequently. Stir in coconut milk, curry paste, and black pepper. Add the chicken; bring to a simmer. Cook 8 minutes or until chicken is done, stirring frequently. Stir in cilantro and remaining ingredients, and cook 1 minute.