Thai Red Curry and Jasmine Rice |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Spice up a winter meal with this low-fat Thai curried chicken dish. It's infused with red curry and gets its appeal from nutritious chicken breasts and sweet potatoes. Ingredients:
1 lb boneless skinless chicken breast |
2 tablespoons canola oil |
1 -2 tablespoon thai red curry paste |
1 cup reduced-fat coconut milk |
2 cups low sodium chicken broth |
1/2 teaspoon salt |
2 cups sweet potatoes, cubed |
1/2 cup fresh cilantro, minced |
1/2 cup green onion, sliced |
1 cup jasmine rice |
2 cups water |
Directions:
1. Cut chicken into 2-inch pieces.
2. Add oil to a large pan and heat. Add chicken and sear over fairly with heat until lightly browned.
3. Add red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.
4. Pour coconut milk into pan and mix to combine, scraping bottom of pan to remove any sediment.
5. Add chicken stock and sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and sauce had reduced slightly. Taste and adjust seasoning; add salt if needed.
6. Cook rice according to package directions in unsalted water.
7. Ladle curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and sliced onions.
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