Ingredients
Prep
- 1 1/2 lb boneless chicken breasts
- 2 green onions
- 1/2 C frozen chopped onions
- 1 C frozen chopped bell peppers
- 2 t minced garlic
- salt and pepper to taste
- 13 oz coconut milk full fat - canned
- 4 oz red curry paste
- 1 T lime juice
On Cooking Day
- 2 T olive oil or coconut oil
- 1/2 C bean sprouts optional
- 1/4 C freshly chopped basil optional
- 2 bag steamers brown rice
- 6 C salad greens
Instructions
To Assemble
- Chop chicken into bite size pieces and add to large zipper bag. Chop green onion and add to chicken along with next 3 ingredients. Season with salt and pepper. Zip to seal and mix.
- In a medium bowl with a lid mix together coconut milk, red curry paste and lime juice until combined.
To Cook
- Add olive or coconut oil to large hot skillet and add chicken. Cook until chicken is lightly browned and cooked through.
- Stir in coconut milk mixture and bring to a simmer. (be sure to scrape all the bits off off the pan for flavor) Simmer 10-15 minutes. Stir in bean sprouts and basil before serving.
- Cook rice according to package directions. Serve chicken mixture over rice with salad on the side.
Ingredients
Prep
On Cooking Day
|
Instructions
To Assemble
To Cook
|