One more post before I turn in for the night....
(and I do apologize for the lack of visuals... didn't much feel like getting out the camera last week.)
This dish is another new fave. (Modified from Cooking Light Mag)
Green Curry Chicken
1 cup uncooked jasmine or basmati rice
1 lb chicken breast, cut into cubes
1/2 tsp salt, divided
2 tbsp green curry paste (such as THAI brand... found it at Central Market) + or - the amt accding to your liking
1 (14 oz) can coconut milk, divided
2 cups tricolor bell pepper (CL recommends, and I used) pre-chopped mix... makes this dish easy-peasy
cilantro sprigs (optional)
Cook rice according to directions. Heat a large non-stick skillet over med-high heat. Coat with cooking spray. Sprinkle chicken pieces with 1/4 tsp salt. Add chicken to pan, saute 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is cooked through, stirring occasionally. Stir in bell pepper, 1/4 salt, and remaining coconut milk. Cook 3 mins or until peppers are tender. Serve over rice and garnish with cilantro sprigs, if desired.