Name: Thai red curry chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, thinly sliced; 1/4 cup jasmine rice; 1/2 cup water; 3 tbsp light coconut milk; 1 tbsp red curry paste; 2.5 oz green beans, trimmed; 1/4 red bell pepper, sliced; 4 olive oil cooking sprays; 1/4 tsp salt; 3/4 tsp lime juice; 3/4 tsp fish sauce; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

416 calories

Protein: 37g; 36% of calories
Carbs: 49g; 48% of calories
Fat: 7g; 15% of calories

Instructions

Prep 10 min · Cook 15 min

Combine the rice, water, and salt in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, coat a skillet with cooking spray and place over medium heat. Add the curry paste and cook for 1 minute until fragrant.
Stir in the coconut milk, lime juice, and fish sauce. Add the sliced chicken, green beans, and bell pepper. Simmer for 8 minutes until the chicken is opaque in the center and the vegetables are tender. Done when opaque in the center, 165°F.
Fluff the rice with a fork and place it in a shallow bowl. Top with the chicken curry and garnish with fresh cilantro.

Nutrition

Ingredients

Instructions

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