Monday 16 July 2012


For the evening meal.........

Chicken Curry

Ingredients


  • 1 tablespoon
     canola oil
  • (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces 
  • 1/2 teaspoon salt
  • 2 cups green bell pepper strips (about 1 large) 
  • 2 tablespoons fresh lime juice
  • 2 tablespoons less-sodium soy sauce
  • 2 tablespoons red curry paste
  • 1 teaspoon sugar
  • (14-ounce) can light coconut milk
  • 3 cups hot cooked long-grain rice
  • Lime wedges (optional)
  • Preparation
  • 1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.

No comments:

Post a Comment