Coconut Chicken Curry - Kings Cookery

Ingredients

1 1/2 lb skinless boneless chicken breast halves, cut in 1/2-inch cubes

1/2 tbsp red curry paste

2 cups cooked rice

1 tbsp olive oil

4 each green onions, sliced 1/4" thick

13 1/2 ounce cans light coconut milk

3 medium carrots, thinly sliced

1 tsp fresh lime juice

2 tbsp fresh cilantro, snipped

Directions

In a medium mixing bowl, COMBINE chicken cubes and curry; let STAND for 30 minutes

About 1/2 hour before serving chicken curry dish, start to COOK rice according to directions

In a 12" electric skillet set to medium heat, ADD olive oil, green onions and chicken mix; COOK until chicken is tender and no longer pink, about 8 to 10 minutes, STIRRING occasionally

REMOVE cooked chicken from skillet; ADD coconut milk to skillet, scraping up crusty bits

ADD carrots and lime juice; bring to a BOIL; REDUCE heat; SIMMER until carrots are crisp tender, about 5 minutes

RETURN chicken mixture to skillet; SIMMER until liquid thickens slightly, about 3 to 5 minutes.

Serve over rice (or with rice on side) and garnish with snipped cilantro

From Better Homes and Gardens mag, 5/2006, page 220

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 821 Calories; 46g Fat (47.4% calories from fat); 53g Protein; 63g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 337mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fruit; 8 1/2 Fat.