Rating: 4 stars
14 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 7

Make a spicy, creamy chicken mixture with shredded cooked chicken, coconut milk, curry paste, and lime juice and serve over cooked rice for an easy one-dish meal.

Recipe by Southern Living January 2008

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Credit: Jennifer Davick; Buffy Hargett; Vanessa McNeil Rocchio

Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package directions.

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  • Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth, milk, and coconut milk. Cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. Stir in curry paste and next 3 ingredients. Stir chicken, green beans, and red bell pepper strips into curry mixture; cook 2 minutes or until thoroughly heated. Stir in 2 Tbsp. chopped cilantro. Serve chicken mixture over rice. Sprinkle with remaining chopped cilantro. Serve with lime wedges.

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