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RED CURRY CHICKEN

Active Time : 40 minutes
Total Time : 40 minutes
Serves : 4 servings
INGREDIENTS
  • 1 13.5 ounce can light coconut milk
  • 3 tablespoons red curry paste
  • 1 tablespoon oyster sauce
  • 1 tablespoon light brown sugar
  • 1 cup jasmine rice
  • 2 tablespoons pure vegetable oil
  • 1 pound boneless, skinless chicken breasts chopped
  • 1 cup green and yellow bell peppers
  • 1 16 ounce package frozen broccoli stir-fry blend thawed and drained
DIRECTIONS

In small saucepan over medium heat, combine coconut milk, curry paste, oyster sauce and sugar. Bring to a boil; boil 1 minute. Set aside.

Prepare rice according to package directions.

Meanwhile, heat wok or large skillet over high heat. When smoking, add oil. Add chicken and peppers; stir-fry until cooked through. Remove from wok.

Add broccoli stir-fry to wok and stir-fry until heated through. Add chicken and curry sauce to wok; salt and pepper to taste. Bring to a boil; reduce heat and simmer 5 minutes. Serve over rice.