We packed this classic curry dish with fresh vegetables and used light coconut milk to cut some of the fat. Boil-in-bag jasmine rice saves you time while still providing jasmine rice's signature aroma and moist, tender texture.
How to Make It
Step 1
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.
Step 2
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.
Step 3
Add onion and next 6 ingredients to pan; sauté 3 minutes or until vegetables are tender.
Step 4
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.
Step 5
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.
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