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