Thai Red Curry Chicken and Vegetables

Prep Time: 25 Minutes

Cook Time: 18 Minutes

Ready In: 43 Minutes

Servings: 6

Ingredients:

2 1/2 tablespoons cornstarch

2 tablespoons water

2 1/3 cups light coconut milk

1/2 cup fat-free, less-sodium chicken broth

2 tablespoons fish sauce

1 1/2 tablespoons minced fresh ginger

1 tablespoon red curry paste

1 tablespoon honey

1 1/2 teaspoons grated fresh lime rind (about 2 limes)

2 large garlic cloves, minced

1 jalapeño pepper, seeded and minced

1 tablespoon peanut oil, divided

1 1/2 pounds skinless, boneless chicken breast, cut diagonally into thin strips

3 cups sugar snap peas, trimmed

2 cups thin red bell pepper strips

1 cup thinly diagonally sliced carrot (2 large)

1/2 cup chopped onion

1/3 cup chopped unsalted, dry-roasted peanuts

1/4 cup chopped fresh cilantro

6 lime wedges

3 cups hot cooked jasmine rice

Directions:

1. Combine cornstarch and water in a medium bowl, stirring until smooth. Add coconut milk and next 8 ingredients, stirring well. Set aside.
2. Heat 1/2 tablespoon oil in a large, deep nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes or until done. Remove chicken from pan, and set aside. Add remaining 1/2 tablespoon oil to pan.
3. Add peas and next 3 ingredients to pan; sauté 3 minutes or just until crisp-tender. Stir in coconut milk mixture. Bring to a boil over medium-high heat; cook 3 to 4 minutes or until thick. Return chicken to pan; cook 1 to 2 minutes or until chicken is thoroughly heated.
4. Spoon chicken mixture into bowls; top with peanuts, cilantro, and lime wedges. Serve immediately with rice.

By RecipeOfHealth.com