Coconut Curry Chicken

Coconut Curry Chicken Submitted by MHC
Coconut Curry Chicken Submitted by MHC
A light contemporary version of an exotic Asian favorite.




1 cup unsweetened light coconut milk 1 teaspoon red Thai curry paste ½ large red bell pepper, seeded and thinly sliced ½ small onion, thinly sliced 2 teaspoons sugar substitute 1 teaspoon chicken stock concentrate 3 large boneless, skinless chicken breasts, cut cross-wise into ½ inch slices. 1 tablespoon fresh lime juice sliced fresh basil leaves and lime leaves as a garnish 2½ cup steamed white rice

Nutritional information

No nutrition information available


1. in a medium sized saucepan, over medium combine ¼ cup coconut milk and curry paste. Bring to a boil. 2. Add peppers and onions. Cook 4 minutes, stirring frequently. 3. Add remaining coconut milk, sugar substitute and chicken concentrate. Bring to a gentle simmer and cook 1 minute. 3. Add chicken, cook 5 minutes, until chicken is cooked through, stirring once, to flip chicken strips. 4. Remove from heat, stir in lime juice. 5. Serve over rice, garnished with basil leaves and lime slices.