Thai Chicken Curry Recipe

Start to Finish: 30 Minutes
Recipe Makes 4 Servings

Ingredients
1 LB of Boneless Skinless Chicken Breasts; cut into 1/2 inch cubes
1/2 TSP of Salt
1/4 TSP of Pepper
1 TBSP of Olive Oil
6 Green Onions; thinly sliced
1 Garlic Clove; minced
2 TBSP of Cornstarch
1 1/2 Cup of Chicken Stock
3/4 Cup of Light Coconut Milk
1 TBSP of Lime Juice
1 TSP of Red Curry Paste
1 TSP of Reduced-Sodium Soy Sauce
2 Cups of Cooked Brown Rice
1/4 Cup of Finely Shredded Unsweetened Coconut

Instructions

1. Toss chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir for 2 to 3 minutes or until outside surface of chicken is no longer pink. Add green onions and garlic; cook 1 minute longer.

2. In a bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered for 5 to 6 minutes or until sauce is slightly thickened. Serve with rice; top with coconut.

3. Enjoy!