Chicken Curry

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

11 ingredients

1 steps

Ingredients

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

Directions

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; saute 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.