Apr 092013

This chicken dish has a spicy, creamy sauce with coconut milk and curry paste. You can easily adjust the amount of curry to suit your taste. Serve this over rice for a one dish meal!

Spicy Chicken Bowl.jpg

1 1/2 cups uncooked long-grain rice
2 tablespoons butter
1 tablespoon all-purpose flour
1 1/4 cups chicken broth
1 cup light coconut milk
3 tablespoons red curry paste
2 tablespoons fresh lime juice
2 teaspoons grated fresh ginger
1/2 teaspoon salt
3 cups shredded chicken, cooked
1 1/2 cups fresh steamed green beans, cut into 1-inch pieces
1/2 red bell pepper, cut into thin strips
1/4 cup chopped fresh cilantro (optional)
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 Tbsp. chopped cilantro.

Serve chicken mixture over rice. Sprinkle with remaining chopped cilantro. Serve with lime wedges.

Cook’s note: It’s important to slowly add broth to the flour mixture to avoid lumps in the sauce.

Adapted from Southern Living

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