Red Curry Chik'n

I found this recipe in Southern Living and made it before we went vegan. It was so yummy, I knew I wanted to attempt it as a vegan and here is my version. If you aren't a fan of heat you may want to start with less red curry paste.

• 1 1/2 cups uncooked long-grain rice
• 2 tablespoons vegan butter (Earth Balance)
• 1 tablespoon all-purpose flour
• 1 1/4 cups vegan chicken broth
• 1/2 cup soy milk
• 1/2 cup light coconut milk
• 3 tablespoons red curry paste
• 2 tablespoons fresh lime juice
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon salt
• 1 bag Morning Star Chik'n Strips (or whatever your fav is)
• 1 1/2 cups fresh green beans, cut into 1" pieces (I only had frozen ones, so I thawed and used 'em)
• 1/2 red bell pepper, cut into thin strips
• 1/4 cup chopped fresh cilantro
• Lime wedges

 
 Prepare rice according to package directions.

Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth, milk, and coconut milk. Cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly.

Stir in curry paste and next 3 ingredients.

Stir chicken, green beans, and red bell pepper strips into curry mixture; cook 2 minutes or until thoroughly heated.

Stir in 2 tablespoons chopped cilantro. Serve chicken mixture over rice. Sprinkle with remaining chopped cilantro. Serve with lime wedges.