Chicken Curry

Chicken Curry
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (14-ounce) can light coconut milk
  • 3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 2 tablespoons red curry paste
  • ½ teaspoon salt
  • 3 cups hot cooked long-grain rice
  • 1 teaspoon sugar
  • 1 tablespoon canola oil
  • + 4 more ingredients
    • Lime wedges (optional)
    • 2 tablespoons less-sodium soy sauce
    • 2 tablespoons fresh lime juice
    • 2 cups green bell pepper strips (about 1 large)

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 jui...

View full recipe at My Recipes

Comments

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