I have a confession to make – I stole a food magazine from my son’s orthodontist’s office. I couldn’t help myself. The March 2010 issue of Cooking Light included a selection of quick and tasty looking recipes that were irresistable. I wasn’t proud and pledged it would never happen again.
Page 168 of the magazine is now completely crumpled and splattered. This simple and light recipe for Chicken Curry is a staple dinner dish for our family. The sauce is prepared with light coconut milk and a store purchased red curry paste. You can find curry paste in the international section of any grocery store. My favorite is Patak’s - a mixture of red chili peppers, garlic, lemongrass, ginger, shallots, spices and lime.
Although this curry is prepared with green peppers essentially, any vegetable or mixture of works. I steam a large pot of fragrant jasmine rice to serve with the chicken and soak up the sauce.
Light Chicken Curry
1 Tbsp. canola oil
3 (6 ounce) skinless, boneless chicken breasts cut into 1” pieces
½ tsp. salt
2 cups of green bell pepper strips
2Tbsp. fresh lime juice
2 Tbsp. reduced sodium soy sauce
2 Tbsp. red curry paste
1 tsp. sugar
1 (14 ounce) can light coconut milk
Lime wedges for garnish
1. Heat a large nonstick skillet or wok over medium high heat. Add oil to the pan and swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan, cook 6 minutes or until browned.
2. Add bell peppers and saute’ for 4 minutes, stirring occasionally. Remove chicken mixture from pan.
3. Combine juice, soy sauce, curry paste and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to the pan; bring to a boil.
4. Cook 12 minutes or until slightly thick. Return chicken mixture to pan and cook 2 minutes or until completely heated.
Serve with rice.