Coconut Chicken Curry
Serves 4Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
- 1 can (14.5 oz.) light coconut milk
- 1 1/2 cups low-sodium chicken broth
- 1/3 cup water
- 4 oz. green beans, chopped
- 1 jalapeño chili, seeded and finely chopped
- 1 tablespoon olive oil
- 2 teaspoons Thai red curry paste
- 1 teaspoon lime zest
- 1 teaspoon brown sugar
- 1/2 teaspoon ginger root, grated
- 1-2 red bell peppers, seeded and shopped
- salt and pepper, to taste
- In a large pot, heat oil over medium-high heat. Season chicken with salt and pepper and cook for 3-4 minutes, until chicken is no longer pink.
- Add lime zest, ginger root and chili. Continue to stir-fry for 1 minute.
- Pour in coconut milk, chicken broth and water, and stir in brown sugar, curry paste, green beans and bell peppers.
- Reduce heat to medium-low and let simmer for 5-7 minutes, until vegetables have softened slightly.
- Serve hot. Optional: serve with jasmine rice.
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