Skillet Red Curry Chicken – CE
rice and salad
  • Clean Eating
  • freezable, one pan, poultry
Skillet Red Curry Chicken – CE
rice and salad
  • Clean Eating
  • freezable, one pan, poultry
Servings:

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
  1. 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.
  2. In a medium bowl with a lid mix together coconut milk, red curry paste and lime juice until combined.
To Cook
  1. Add olive or coconut oil to large hot skillet and add chicken. Cook until chicken is lightly browned and cooked through.
  2. 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.
  3. Cook rice according to package directions. Serve chicken mixture over rice with salad on the side.

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
  1. 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.
  2. In a medium bowl with a lid mix together coconut milk, red curry paste and lime juice until combined.
To Cook
  1. Add olive or coconut oil to large hot skillet and add chicken. Cook until chicken is lightly browned and cooked through.
  2. 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.
  3. Cook rice according to package directions. Serve chicken mixture over rice with salad on the side.
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