Thai Coconut Curry Chicken

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook 2 cups of rice according to package directions with salt

Step 2

Core & dice 2 bell peppers into 1 inch pieces. Zest & quarter lime. Mince cilantro. Thinly slice chili. Pat chicken dry.

Step 3

Heat large drizzle of oil over medium high heat. Add bell pepper and big pinch of salt. Cook, stirring occasionally, 5 minutes.

Step 4

Add chicken with another large drizzle of oil and big pinch of salt with the bell pepper. Cook, stirring occasionally until chicken is lightly browned. 3-4 minutes. Then stir in curry powder to liking, cook another 1 minute.

Step 5

Stir 1 1/3 cup of coconut milk, 6oz of chili sauce, 2oz chicken concentrate, juice from half of lime, 2 tsp of sugar into pan with chicken. Bring to a simmer, then reduce heat to medium low. Simmer until sauce is thickened, bell pepper is tender, & chicken is cooked through. About 4-6 minutes. Taste and season with salt & lime juice if desired. Turn off heat.

Step 6

Fluff rice with fork, stir in lime zest and cilantro. Season with salt and pepper. Add 2 TBSP of butter for an extra rich flavor. Divide rice, topped with coconut curry chicken. Add pinch of chili to individual servings if desired. Serve with remaining lime wedges