Name:

HF Thai Coconut Curry Chicken

Description

With Cilantro Lime Rice

Serves 2 or 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Calories: 660

Ingredients
1/2 Cup Jasmine Rice (1 Cup for 4 servings)
1 Bell Pepper (2 for 4)
1 Lime (2 for 4)
1/4 oz Cilantro
1 Chili Pepper
10 oz Chicken Breast Strips (20 oz for 4)
1/2 TBSP Curry Powder (1 TBSP for 4)
2/3 Cup Coconut Milk (1 1/3 Cup for 4)
1 oz Sweet Thai Chili Sauce (2 oz for 4)
1 TBSP Chicken Stock Concentrate (2 TBSP for 4)

Instructions
1. Cook Rice
In a small pot, combine rice, 3/4 cup water (1 1/2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
2. Prep
While rice cooks, wash and dry produce.
Core, deseed, and dice bell pepper into 1 in pieces. Zest and quarter lime. Mince cilantro. Thinly slice chili.
Place chicken on a plate; pat dry with paper towels.
3. Cook Bell Pepper
Heat a large drizzle of oil in a medium pan over medium high heat (use a large pan for 4). Add bell pepper and a big pinch of salt. Cook, stirring occasionally. 5 minutes.
4. Cook Chicken
Add chicken, another large drizzle of oil, and a big pinch of salt to pan with bell pepper. Cook, stirring occasionally, until chicken is lightly browned, 3-4 minutes.
Stir in the curry powder and cook for 1 minute.
5. Simmer Sauce
Thoroughly shake coconut milk in container before opening.
Stir in coconut milk, chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4) into pan with chicken mixture. Bring to a simmer, then reduce heat to medium low. Simmer until sauce is thickened, bell pepper is tender, and chicken is cooked through, 4-6 minutes.
Taste and season with salt and more lime juice if desired. Turn off heat.
6. Finish & Serve
Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. If you want it to be more rich stir in 1 TBSP butter (2 TBSP for 4).
Divide rice between shallow bowls and top with coconut curry chicken, remaining cilantro, and a pinch of chili if desired. Serve with any remaining lime wedges on the side.

Length

40

Calories

660

Servings

2

Date Created

Created By

Jade Smidt

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