Thursday, March 4, 2010
And yet another recipe from Cooking Light! This recipe is healthy, inexpensive, and quick enough to make on a worknight. If you're not a fan of red curry, try using another type of curry paste instead.
Since this is an extremely basic curry recipe, it leaves lots of room for experimentation. Next time I'm at least going to add some onions in with the green peppers, but I have a lot of other things in mind too.
from Cooking Light, March 2010
1 T. canola oil
3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 t. salt
2 c. green bell pepper strips (about 1 large)
2 T. fresh lime juice
2 T. less-sodium soy sauce
2 T. red curry paste
1 t. sugar
1 (14-ounce) can light coconut milk
3 c. hot cooked long-grain rice (I used brown)
Lime wedges (optional)
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken even with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; saute 4 minutes, stirring occasionally. Remove chicken mixture from pan.
2. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to ban; bring to boil. Cook 12 minutes or until slightly thick. Return chicken to pan; cook 2 minutes or until thoroughly heated. Serve over rice.