 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Prep: 2 minutes; Cook: 10 minutes. Instead of chicken, you can stir in 1/2 pound peeled and deveined shrimp. 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; sauté 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.
|
|