Thai Green Curry Chicken
Typically I will never be the one to suggest ordering Thai or any other Asian food option, let alone try and cook it. That being said, I found a lovely recipe from Cooking Light that struck me as easy, nutritious and not overly spicy. When put over a bed of basmati rice this chicken was a great deviation from the normal weeknight meal. I may have just been converted...
1 pound boneless skinless chicken breast
2 cups diced bell peppers (I used half of a green, red and orange pepper)
3 tablespoons green curry paste
1 can light coconut milk
1 cup basmati rice
Salt and pepper to taste
This meal is literally ready in minutes. Cook the basmati rice according to the directions on the package. Season each side of the chicken breasts liberally with salt and pepper. Cut your chicken into inch cubes and place into a large skillet coated with cooking spray over medium high heat. Allow the chicken to cook for several minutes stirring occasionally so that all sides are cooked. During this time dice your peppers and set them aside. Add the green curry paste to the skillet and let cook for another minute. Next add the coconut milk, stir and cover the pan so that the chicken steams and the coconut milk reduces. Add the chopped peppers and cover again. Allow the mixture to simmer for several minutes until the peppers are softened and the chicken is cooked through. Place the rice on a platter and top with the green curry chicken. Enjoy!