Recipe: Thai Red Curry Chicken adapted from Real Simple Dinner Tonight: Done! cookbook

My other requirement for a weeknight meal, besides it being quick and easy to prepare, is that it's healthy. For the most part I try to avoid processed foods and choose meats that are steroid and antibiotic-free. That way I can control just how much salt, sugar and pharmaceuticals we put in our bodies. This meal hits all my requirements. I had this dinner prepped, cooked, and plated in 30 minutes flat.

Ingredients

• 1 cup long-grain white rice
• 1 1/2 pounds chicken breast cutlets (I use organic, hormone-free chicken)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons canola oil
• 2 bell peppers, sliced
• 1/4 cup water
• 1 15-ounce can coconut milk
• 2 tablespoons red curry paste
• 1/4 cup torn fresh basil leaves
• 1 lime, cut into wedges

Directions

Cook the rice according to the package directions.

Meanwhile, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a skillet over medium-high heat.

Cook the chicken in batches until golden brown and cooked through, about 2-3 minutes per side. Remove from skillet and cut into strips after it has cooled a bit.

Add the bell peppers and 1/4 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 lime wedges... and a nice cold bottle ofSingha beer.

Serves 4.

 This recipe was adapted by Jessica Webster and originally posted on AnnArbor.com on May 19, 2011.