Coconut Chicken Curry Ingredients
1 1/2 cups water,
divided
2/3 cup uncooked
couscous
1 cup light coconut
milk
1
tablespoon cornstarch
1 tablespoon fish
sauce
2 teaspoons sugar
2 teaspoons bottled
minced garlic
2 teaspoons bottled
minced ginger
1 teaspoon green curry
paste
2 teaspoons vegetable
oil, divided
1 pound chicken breast
tenders
1/2 teaspoon salt,
divided
1 cup frozen green
peas
1/2 cup prechopped
onion
1 (8-ounce)
presliced mushrooms
1 teaspoon lime juice
Lime wedges
(optional)
Coconut Curried Chicken
Lush coconut milk and sultry green curry paste let you enjoy authentic Thai flavor in this quick entrée. You can use cooked, peeled, and deveined shrimp instead of chicken. Just add the shrimp at the end to heat it up.
Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with a fork.
While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt.
Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.
Add remaining 1 teaspoon oil to pan. Add peas, onion, and mushrooms; cook 3 minutes or until mushrooms are tender.
Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1 minute.
Add chicken and lime juice to pan; cook 1 minute or until thoroughly heated. Serve over couscous; garnish with lime wedges, if desired.
