Red Curry Chicken

Name: Red Curry Chicken
Ingredients: 1 (16-ounce) package frozen broccoli, red peppers, onions, and mushrooms; Cooking spray; 1 (6-ounce) package grilled chicken breast strips (such as Louis Rich); 1 (13.5-ounce) can light coconut milk; 2 teaspoons red curry paste (such as Thai Kitchen); 1/4 teaspoon salt; 2 tablespoons thinly sliced fresh basil; 4 1/2 cups hot cooked basmati rice; 6 tablespoons chopped unsalted dry-roasted peanuts

9 ingredients

3 steps

Ingredients

1 (16-ounce) package frozen broccoli, red peppers, onions, and mushrooms
Cooking spray
1 (6-ounce) package grilled chicken breast strips (such as Louis Rich)
1 (13.5-ounce) can light coconut milk
2 teaspoons red curry paste (such as Thai Kitchen)
1/4 teaspoon salt
2 tablespoons thinly sliced fresh basil
4 1/2 cups hot cooked basmati rice
6 tablespoons chopped unsalted dry-roasted peanuts

Directions

1

Place vegetables in a microwave-safe bowl; cover with plastic wrap, and vent. Microwave at HIGH 4 minutes; drain and set aside.
2

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; saute 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.
3

Add vegetable mixture to chicken mixture, stirring well. Bring to a boil; cook 4 minutes or until sauce is slightly thickened. Stir in basil. Serve over rice, and sprinkle with peanuts.