Tuesday, October 13, 2009

Simple Curry

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
(for 2)

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.

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