Two Curry Chicken
Ingredients
- 2 boneless skinless chicken breasts, cubed ⓘ
- 2 cups frozen mixed vegetables, thawed (I use stir fry mixes) ⓘ
- 1 (15 ounce) can coconut milk ⓘ
- 2 cups chicken stock ⓘ
- 1/4 cup creamy peanut butter ⓘ
- 1 tablespoon minced bottled garlic ⓘ
- 2 tablespoons red curry paste ⓘ
- 1 tablespoon curry powder
- 2 tablespoons lime juice
- 1 tablespoon Worcestershire sauce ⓘ
- 1 tablespoon olive oil ⓘ
- 1 teaspoon sesame oil ⓘ
- salt & pepper ⓘ
- 4 cups cooked jasmine rice ⓘ
Instructions
- Cook rice according to package directions.
- Heat both oils in large fry pan or wok on med-high heat.
- Add garlic and red curry paste and cook for 3 minutes on med-high heat.
- Lightly salt and pepper chicken and add chicken to pan.
- Stir chicken to coat with curry-garlic mixture.
- Add Worcestershire and lime juice.
- Allow chicken to brown, turning occasionally.
- Once chicken is browned, but not cooked all the way through, add chicken stock to pan.
- Bring to a boil, then reduce heat to simmer.
- Add curry powder and coconut milk to pan and heat through.
- Add peanut butter, stirring until all "lumps" are melted.
- Add veggies, and allow to heat through.
- Serve with sauce over rice.
Nutrition & Diet Analysis (per serving)
894
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).