Red Curry Chicken
- SERVES
- 4
- PREP
- 5 Min
- COOK TIME
- 16 Min
You can find red curry paste in the ethnic food aisle of larger supermarkets. Make the most of your time in the kitchen. While your rice cooks, slice the basil and chop some peanuts to give this dish extra flavor; then cook the vegetables in the microwave. Meanwhile, begin cooking the chicken.
What You'll Need
- 1 (16-ounce) package frozen broccoli, red peppers, onions, and mushrooms
- 1 tablespoon vegetable oil
- 1 (6-ounce) package grilled chicken breast strips
- 1 (13-1/2-ounce) can coconut milk
- 2 teaspoon red curry paste (see note)
- 1/2 teaspoon salt
- 2 tablespoon thinly sliced fresh basil or 2 teaspoons dried basil
What to Do
- Place vegetables in a microwave-safe bowl; cover with plastic wrap, and vent. Microwave at HIGH 4 minutes; drain and set aside.
- Meanwhile, heat oil in a large non stick skillet over medium-high heat. Add chicken, and 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.
- Add vegetable mixture to chicken mixture. Bring to a boil; cook 4 minutes or until slightly thickened. Stir in basil. Serve over warm cooked rice, and sprinkle with chopped peanuts, if desired.