Chicken Curry

Curry is one of my favorite foods these days, coconut milk, red curry paste, lime juice.. yummy! This was adapted from Cooking Light - one of my favorite magazines. The next time I make this I will add a red bell pepper along with the green one and probably some thin sliced onion or carrot. I just felt it should have a few more veggies in it. The sauce is excellent and could be made and used to make other curries.

 

• 1  tablespoon  canola oil
• 1 package Chick'n Scallopini, cut into bite sized pieces
• 2  cups  green bell pepper strips (about 1 large)
• 2  tablespoons  fresh lime juice
• 2  tablespoons  Braggs
• 2  tablespoons  red curry paste
• 1  teaspoon  sugar
• 1  (14-ounce) can light coconut milk
• 3  cups  hot cooked long-grain rice
• Lime wedges (optional)

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken and bell pepper to pan; cook about 6 minutes, turning occasionally.

Remove chicken mixture from pan.

Combine lime juice, Braggs, curry paste, and sugar in a small bowl, stirring with a whisk.

Add juice mixture and coconut milk to pan; bring to a boil.

Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated.

Serve over rice. Garnish with lime wedges, if desired.