Curried Chicken Rice Bowl

Curried Chicken Rice Bowl

This dish gets a spicy kick from the curry paste. Look for it in the Asian section of your supermarket.

1 (13 1/2-ounce) can light coconut milk
1/2 cup canned lower-sodium chicken broth
1/2 teaspoon green curry paste
1 teaspoon packed dark brown sugar
1/4 cup chopped basil leaves
1 pound frozen boneless, skinless chicken breasts
1 (10-ounce bag) frozen stir-fry vegetables, such as broccoli, carrots, red
bell peppers, water chestnuts and green beans
1/4 teaspoon salt
1 bag boil-in-a-bag rice
Fresh chopped cilantro
Lime wedges

1. Combine coconut milk, broth, curry paste, sugar and basil in a deep skillet or Dutch oven; bring to a boil. Add chicken,  return to a boil, reduce heat and simmer, covered, 12 minutes, stirring occasionally. Add frozen vegetables and salt; cook 10 minutes or until vegetables are tender. Remove chicken, cut into bite-size pieces and return to pot.

2. Meanwhile, cook rice according to package directions.

3. Divide rice among four 4 shallow bowls and top with chicken mixture. Sprinkle with cilantro and garnish with lime wedges.

 

Serves 4.