1 lb boneless chicken breasts, cut into 1/2 inch cubes
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
6 scallions, thinly sliced
1 clove garlic, minced
2 tbsp cornstarch
1.5 cups chicken stock
3/4 cup light coconut milk
1 tbsp lime juice
1 tsp red curry paste
1 tsp soy sauce
2 cups brown rice, cooked
Instructions
Toss chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken. Cook and stir 2-3 minutes or until outside surface of chicken is no longer pink. Add scallions and garlic. Cook 1 minute longer.
In a bowl, mix cornstarch and stock until smooth. Stir into pan. Add coconut milk, lime juiice, curry paste, and soy sauce. Bring to a boil. Reduce heat. Simmer, uncovered, 5-6 minutes or until sauce is slightly thickened. Serve with rice.
Originally Submitted
9/3/2013
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