Mostly Green Curry Chicken Over Coconut Jasmine Rice Recipe

Name: Mostly Green Curry Chicken Over Coconut Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups low-fat chicken broth; 13 1/2 ounces light coconut milk; 1 cup jasmine rice; 3 tablespoons vegetable oil; 2 boneless skinless chicken breasts, cut into bite sized pieces; 1 green bell pepper, cored, seeded, and thinly sliced; 1 medium yellow onion, thinly sliced; 3 large garlic cloves, chopped; 1 small jalapeno pepper, seeded, and minced; 3 inches gingerroot, peeled and grated; 2 cups broccoli; 1 lime, juice and zest of; 1/4 cup fresh cilantro leaves, chopped; 3 scallions, thinly sliced; 1/2 cup fresh parsley, chopped; 1 cup frozen peas; hot sauce, such as tobasco

Servings: persons

1 1/2 cups low-fat chicken broth
13 1/2 ounces light coconut milk
1 cup jasmine rice
3 tablespoons vegetable oil
2 boneless skinless chicken breasts, cut into bite sized pieces
1 green bell pepper, cored, seeded, and thinly sliced
1 medium yellow onion, thinly sliced
3 large garlic cloves, chopped
1 small jalapeno pepper, seeded, and minced
3 inches gingerroot, peeled and grated
2 cups broccoli
1 lime, juice and zest of
1/4 cup fresh cilantro leaves, chopped
3 scallions, thinly sliced
1/2 cup fresh parsley, chopped
1 cup frozen peas
hot sauce, such as tobasco

1
In a sauce pot, combine 1 cup of the chicken broth, 4 oz of the coconut milk, and the jasmine rice.
2
Bring to a simmer, cover, and cook for 15 to 18 minutes.
3
Turn the heat off and keep the rice covered until ready to serve.
4
While the coconut jasmine rice is cooking, preheat a large non-stick skillet over high heat with about 2 tblsp. of the veg. oil. Season the chicken pieces with salt and pepper. Add chicken to skillet spreading it evenly across the pan and brown the chicken on all sides, about 3-4 minutes. Remove browned chicken and reserve.
5
Add the last tblsp of veg. oil to pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook stirring frequently, for 3 -4 minutes, or until the veggies start to wilt.
6
To the skillet add the remaining coconut milk and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 4-5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes.
7
Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste and adjust seasoning if necessary. Add hot sauce if you like a bit of heat.
8
Serve over jasmine rice.

859

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups low-fat chicken broth, 13 1/2 ounces light coconut milk, 1 cup jasmine rice, 3 tablespoons vegetable oil, and more.

Yes, Mostly Green Curry Chicken Over Coconut Jasmine Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mostly Green Curry Chicken Over Coconut Jasmine Rice

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