Rating: 3 stars
458 Ratings
  • 5 star values: 106
  • 4 star values: 82
  • 3 star values: 98
  • 2 star values: 109
  • 1 star values: 63
Kristen Evans

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Credit: Ellie Miller

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions.

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  • Meanwhile, season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat the oil in a skillet over medium-high heat.

  • Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side. Remove from skillet and cut into strips.

  • Add the bell peppers and ¼ cup water to the skillet and cook, stirring frequently, until just tender, 3 to 4 minutes.

  • Add the coconut milk and curry paste and simmer for 4 minutes. Stir in the chicken.

  • Spoon the chicken curry over the rice and sprinkle with the basil. Serve with the lime.

Nutrition Facts

700 calories; protein 41g; carbohydrates 49g; sugars 2g; fiber 4g; fat 38g; saturated fat 22g; calcium 66mg; iron 7mg; sodium 519mg; cholesterol 94mg.
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