Coconut Curried Chicken
Emily
ingredients
- 1C light coconut milk
- 1 T cornstarch
- 1 T fish sauce
- 2 t sugar
- 2 t minced fresh garlic
- 2 t minced fresh ginger
- 1 t green curry paste
- 2 t vegetable oil, divided
- 1 lb boneless, skinless chicken breast
- 1/2 t salt, divided
- 1 C frozen peas
- 1/2 C chopped onion
- 1 (8 oz) package presliced mushrooms
- 1 t lime juice
directions
- 1
1. Prepare brown rice according to package
- 2
2. Combine 1/2 C water, coconut milk, and next 6 ingredients(through curry paste), stirring well with a whisk.
- 3
3. Heat 1 t oil in a large non-stick skillet over medium heat. Sprinkle chicken with 1/4 t salt. Add chicken to pan, cook 6 minutes or until done turning once. Remove from pan and keep warm.
- 4
4. Add remaining 1 t oil to pan. Add peas, onion, mushrooms; cook 3 minutes or until mushrooms are tender. Add coconut milk mixture and 1/4 t salt; bring to a boil. Reduce heat and simmer 1 minute. Add chicken and lime juice to pan; cook 1 minute or until heated through. Serve with cooked brown rice.
Source: Emily
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