GLUTEN-FREE THAI GREEN COCONUT CHICKEN CURRY

Gluten-Free Thai Green Coconut Chicken Curry image

Put a lime in the coconut and make a yummy curry! This lightened version of the Thai favorite is a little spicy, a little sweet and loaded with delicious veggies.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 15

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Ingredients

2 teaspoons vegetable oil
2 shallots, sliced
2 tablespoon gluten-free Thai green curry paste
1 large red bell pepper, cut into large matchstick pieces
1 cup unsalted chicken broth
1 tablespoon cornstarch
1 cup canned light unsweetened coconut milk (not cream of coconut)
1 tablespoon sugar
1 tablespoon fish sauce
1 teaspoon gluten-free reduced-sodium soy sauce
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 bag (12 oz) frozen sugar snap peas
2 tablespoons fresh lime juice
4 cups hot cooked brown rice
2 sprigs basil, leaves cut thinly

Steps:

In 10-inch skillet, heat oil over medium heat until hot. Add shallots and curry paste; stir about 3 minutes or until shallots become translucent. Add bell pepper; continue to cook about 3 minutes longer or until soft.
In small bowl, beat 1/4 cup of the broth and the cornstarch with whisk; set aside.
To mixture in skillet, add remaining broth, coconut milk, sugar, fish sauce and soy sauce. Heat to boiling over medium-high heat. Add chicken and frozen peas; return to boiling. Cook and stir 8 to 10 minutes or until chicken is no longer pink in center. During last 2 minutes of cook time, stir in cornstarch mixture; cook until thickened. Stir in lime juice.
Spoon hot rice into 8 serving bowls, and ladle curry on top. Garnish with basil.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 35 mg, Fat 1, Fiber 5 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 6 g, TransFat 0 g