Coconut Curry Chicken on Rice

You’ll think of Thailand — or your favorite Thai restaurant — when you try this distinctive recipe.
This recipe contains rice (instant), oil (vegetable), chicken breasts (boneless skinless), bell peppers (red), mushrooms (button), milk (coconut), curry powder, limes, cilantro (fresh)
4 Servings
Prep time: 10 min
Cook time: 20 min
Ingredients:
- 2 bags boil in bag rice
- 1 tbsp. vegetable oil
- 4 whole boneless skinless chicken breast
- 1 whole red bell pepper, julienned
- 1 pkg(s) 4oz. (10) button mushrooms, sliced
- 1 can(s) 14oz. coconut milk
- 2 tsp. curry powder
- 1/2 whole lime, juiced
- 1 ds. cilantro, chopped
Instructions:
- 1. Prepare rice according to package directions.
- 2. Add oil to frying pan and brown chicken breast on each side.
- 3. Add the bell pepper and mushrooms; cook 2 minutes.
- 4. Add the coconut milk and curry powder, bring to a boil and reduce to a simmer; cook until sauce thickens and chicken is cooked through.
- 5. Add the lime juice at the end of cooking.
- 6. Serve over rice and garnish with cilantro.