Coconut Curried Chicken

Yield 4 servings (1 1/2 cups per serving)

Lush coconut milk and sultry green curry past let you enjoy authentic Thai flavor in this quick entre. You could use ship instead of chicken, just add the shrimp at the end to heat it up. It does cook up fast!

ingredients

1 1/2 cups water, divided
2/3 cup uncooked couscous
1 cup light coconut milk
1 tablespoon cornstarch
1 tablespoon fish sauce
2 teaspoons sugar
2 teaspoons bottled minced garlic (I use two cloves or dried)
2 teaspoons green curry paste (I use one block from S&B golden Curry Sauce mix, it comes in a box 3x6 with smaller cubes inside) and I didn’t worry about it asking for GREEN)
2 teaspoons vegetable oil
1 pound chicken breasts
1/2 teaspoon salt
1 cup frozen peas
1/2 cup chopped onion
1 8-oz pkg of sliced mushrooms
1 teaspoon lime juice
Lime wedges (optional)

directions

1
1. Bring 1 cup of water to boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes and fluff with fork. (I use rice and cook as directed)
2
2. While couscous cooks, combine 1/2 cup water, coconut milk, and the next six ingredients (through curry paste) stirring well with whisk.
3
3. Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan, cook 6 minutes or until done, turning once. Remove from pan and keep warm.
4
4. Add remaining 1 teaspoon oil to pan. Add peas, onion, and mushrooms, cook 3 minutes or until mushroom are tender. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to boil. Reduce heat, and simmer 1 minute. Add chicken and lime juice to pan, cook 1 minute or until thoroughly heated. Serve over couscous, garnish with lime wedges.

Source: Ginni Erion