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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Recipe is from the Whistlestop Cafe blog. Ingredients:
1 1/2 cups chicken stock |
1 cup light coconut milk |
3 tablespoons red curry paste |
juice from a fresh lime |
1 tablespoon grated ginger |
1 -2 cup fresh steamed green beans |
1/2 red pepper, cut into strips |
1/2 cup chopped fresh cilantro |
lime wedge (to garnish) |
1 store-roasted chicken, shredded (2 cups meat) |
2 cups cooked rice |
Directions:
1. In a deep saucepan over low heat, whisk together chicken broth, coconut milk, lime juice and curry paste. Add ginger, shredded chicken and steamed green beans. Cook until heated. Stir in cilantro and serve mixture over rice with a lime wedge.
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