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.

How to Make It

Step 1

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

Step 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.

Step 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.

Cooking Light Superfast Suppers

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