Tai Curry Chicken with Jasmine Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 pounds Boneless-skinless Chicken Breast (cut up in bite size pieces)4 TBLS Extra Virgin Olive Oil1 Green Pepper Chopped1 can Pineapple Tidbits1 can Aroy-D Coconut milk4 oz roasted cashews1/2 cup Slivered alonds6 Tbls Curry Paste1 cup Jasmine Rice
In large sauce pan, prepare rice according to package directions.
Heat skillet and add olive oil. Stir in green peppers and saute for 3 minutes. Add chicken and saute for 15 minutes (till chicken is cooked through). Mix curry paste with coconut milk in separate bowl and add to chicken and peppers. Add pineapple, reserved pineapple juice and nuts. Cook till thickened.
Serve over Rice.
Number of Servings: 8
Recipe submitted by SparkPeople user STLPICILLO.
Heat skillet and add olive oil. Stir in green peppers and saute for 3 minutes. Add chicken and saute for 15 minutes (till chicken is cooked through). Mix curry paste with coconut milk in separate bowl and add to chicken and peppers. Add pineapple, reserved pineapple juice and nuts. Cook till thickened.
Serve over Rice.
Number of Servings: 8
Recipe submitted by SparkPeople user STLPICILLO.
Nutritional Info Amount Per Serving
- Calories: 349.3
- Total Fat: 26.0 g
- Cholesterol: 11.5 mg
- Sodium: 314.0 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 1.8 g
- Protein: 9.8 g
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