THAI RED CURRY COCONUT CHICKEN

Thai Red Curry Coconut Chicken image

A great quick weeknight meal to prepare during the busy holiday season!

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 14

Ingredients

1 container (6 oz) Liberté® organic Philippine coconut yogurt
1/4 cup chicken broth
2 tablespoons Thai red curry paste
1 teaspoon finely chopped gingerroot
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into bite-size chunks
1 tablespoon creamy peanut butter
1 cup sugar snap pea pods
1 red bell pepper, diced (1 cup)
Salt and pepper, if desired
2 cups cooked rice
Chopped fresh cilantro, if desired
Lime wedges, if desired

Steps:

In medium bowl, mix yogurt, chicken broth, curry paste, gingerroot and garlic until well blended. Set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center. Add peanut butter; cook 1 to 2 minutes or until chicken is well coated.
Reduce heat to medium; stir in pea pods and bell pepper. Simmer 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in yogurt mixture; cook 1 to 2 minutes longer or until thoroughly heated. Season with salt and pepper.
Serve over rice. Sprinkle with cilantro, and serve with lime wedges.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 85 mg, Fiber 2 g, Protein 32 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g