Cooking Light's Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 tbsp of canola oil1.8 lbs of boneless skinless chicken breast2 cups green bell pepper strips (about 1 large)2 Tbsp of fresh lime juice2 Tbsp less-sodium soy sauce2 Tbsp red curry paste1 Tsp sugar1 (14 ounce) can light coconut milk
1) Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; saute 4 minutes, stirring occasionally.
2) Remove chiken mixture from pan.
3) Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk.
4) Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick.
5) Return chicken mixture to pan; cook 2 minutes or until thoroughly heated.
6) Serve over rice, garnish with lime wedges if desired.
Yields 5 servings of 3/4 cup.
Number of Servings: 5
Recipe submitted by SparkPeople user MALUANOVA.
2) Remove chiken mixture from pan.
3) Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk.
4) Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick.
5) Return chicken mixture to pan; cook 2 minutes or until thoroughly heated.
6) Serve over rice, garnish with lime wedges if desired.
Yields 5 servings of 3/4 cup.
Number of Servings: 5
Recipe submitted by SparkPeople user MALUANOVA.
Nutritional Info Amount Per Serving
- Calories: 300.6
- Total Fat: 12.5 g
- Cholesterol: 92.0 mg
- Sodium: 540.5 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.2 g
- Protein: 38.5 g
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