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), vegetable oil, 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.