My boyfriend absolutely raved about it. We were both very excited about the leftovers, which were equally delicious. Can't wait to make this one again. It's definitely going into heavy rotation.
I got this recipe from the October 2007 edition of Women's Health magazine. Here's the recipe. Enjoy! I know I sure did.
Microwave Coconut Curried Chicken
Prep time: 10 minutes Cook time: 38 minutes
Thai curried chicken always explodes with flavor, but whole coconut milk can turn it into a calorie bomb. You'll forget you used the light stuff in this dish when your tongue starts tingling from the curry, ginger, and basil.
1 c jasmine or basmati rice
1 1/2 c low-sodium chicken broth
1 lb boneless, skinless chicken thighs, cut into bite-size pieces (Ed. note: I used chicken breasts and it worked just fine.)
1 small onion, thickly sliced, then halved
1 med red bell pepper, cut into strips
2 tsp garlic, minced
2 tsp fresh ginger, minced
1/2 tsp salt
2/3 c canned light coconut milk
1 Tbsp red curry paste
1 Tbsp chopped fresh basil, preferably Thai (Ed. note: I bought basil and then totally forgot it. Everything was delicious anyway!)
1. Combine rice and broth in a 2-quart microwavable bowl. Cover tightly with microwave-safe plastic wrap and cook on high for 5 minutes. Reduce to 50 percent power and cook for 18 to 20 minutes or until tender. Set aside.
2. Generously coat a 2-quart microwavable dish with cooking spray. Mix in chicken, onion, pepper, garlic, ginger, and salt. Cover tightly and microwave on high for 3 to 5 minutes or until vegetables are soft.
3. In a cup, mix coconut milk and curry paste. Pour over chicken and cook uncovered on high for 8 minutes or until chicken is no longer pink.
4. Serve with rice garnished with basil.
Makes 4 servings. Per serving: 282 calories, 8 g fat (3.5 g saturated), 520 mg sodium, 24 g carbohydrates, 1 g fiber, 26 g protein
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