Prep: 2 minutes; Cook: 10 minutes. Instead of chicken, you can stir in 1/2 pound peeled and deveined shrimp.

Recipe by Oxmoor House January 2003

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Recipe Summary

Yield:
6 servings (serving size: 3/4 cup rice, 1/2 cup chicken mixture, and 1 tablespoon peanuts)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Source

Cooking Light Superfast Suppers

Nutrition Facts

389 calories; calories from fat 35%; fat 15.2g; saturated fat 4.2g; mono fat 4.4g; poly fat 4.7g; protein 13.1g; carbohydrates 51.3g; fiber 4.4g; cholesterol 15mg; iron 3.2mg; sodium 389mg; calcium 43mg.
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