From the kitchen of One Perfect Bite...This is a terrific recipe to have on hand when you are really pressed for time. It assembles and cooks quickly and makes a satisfying, inexpensive meal for those who enjoy Asian inspired dishes. The recipe comes from Cooking Light magazine and the only change I've made to their recipe is to recommend a range of measurement for the red curry paste which is a major component of the dish. I suspect that two tablespoons of the curry paste is way more than the average palate can handle, so if you are unsure of your tolerance for heat, start low and slow. This is a bargain meal for those whose pantries are stocked with the base ingredients for most Asian meals. That makes it is a perfect candidate for a Frugal Foodie Friday post. Here is how the chicken is made.
Quick-Fix Hurry Curry Chicken...from the kitchen of One Perfect Bite courtesy of Cooking Light magazine
1 tablespoon canola oil
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 teaspoon salt
2 cups green bell pepper strips (about 1 large)
2 tablespoons fresh lime juice
2 tablespoons less-sodium soy sauce
2 teaspoons to 2 tablespoons red curry paste
1 teaspoon sugar
1 (14-ounce) can light coconut milk
3 cups hot cooked long-grain rice
Lime wedges (optional)
1) Heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan and cook 6 minutes or until browned, turning once. Add bell pepper to pan and sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan.
2) Combine lime juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan and bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan and cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired. Yield: 4 servings.
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