1 Cup Uncooked Basmati Rice
1lb Cubed Chicken Breast(cubed)
2-3tsp Green Curry Paste
1 Can Light Coconut Milk (divided)
1 Cup Bell Pepper, Red-Green-Gold
1lb Cubed Chicken Breast(cubed)
2-3tsp Green Curry Paste
1 Can Light Coconut Milk (divided)
1 Cup Bell Pepper, Red-Green-Gold
1 Cup Carrots
1 Cup Zuccini
Salt
Cilantro
Cook rice according to package, omitting salt and fat. Stir in 1/4 tsp.salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 tsp.salt. Add chicken to pan; saute 4 minutes or until chicken is lightly browned. Stir in curry paste; and cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes, or until chicken is done, stirring occasionally. Stir in bell peppers, 1/4 tsp.salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender. Serve chicken mixture over rice. Sprinkle with fresh cilantro
Salt
Cilantro
Cook rice according to package, omitting salt and fat. Stir in 1/4 tsp.salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 tsp.salt. Add chicken to pan; saute 4 minutes or until chicken is lightly browned. Stir in curry paste; and cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes, or until chicken is done, stirring occasionally. Stir in bell peppers, 1/4 tsp.salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender. Serve chicken mixture over rice. Sprinkle with fresh cilantro
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