Green Curry Chicken

A full tablespoon of curry paste makes this a boldly spicy dish. Use 2 teaspoons if you prefer milder flavor.

Yield: 4 servings (serving size: about 3/4 cup rice and 3/4 cup chicken mixture)

Ingredients

• The 5 ingredients:
• 1  cup  uncooked basmati rice
• 1  pound  (1-inch) cubed chicken breast tenders
• 2  to 3 teaspoons green curry paste
• 1  (14-ounce) can light coconut milk, divided
• 2  cups  tricolor prechopped bell pepper mix

Preparation

Cook rice according to package directions, omitting salt and fat. Stir in 1/4 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; sauté 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally. Stir in bell pepper mix, 1/4 teaspoon salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender. Serve chicken mixture over rice. Sprinkle with fresh cilantro leaves, if desired.

Nutritional Information

Calories:

282

Fat:

6.8g (sat 5.4g,mono 0.4g,poly 0.4g)

Protein:

29.7g

Carbohydrate:

25.9g

Fiber:

1.5g

Cholesterol:

66mg

Iron:

1.7mg

Sodium:

606mg

Calcium:

20mg