Red Curry Chicken

1. 1

   Place vegetables in a microwave-safe bowl; cover with plastic wrap, and vent. Microwave at HIGH 4 minutes; drain and set aside.

2. 2

   Place a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; saute 1 minute. Add coconut milk; bring to a boil. Stir in red curry paste and salt. Cook 5 minutes over medium heat or just until sauce begins to thicken, stirring frequently.

3. 3

   Add vegetable mixture to chicken mixture, stirring well. Bring to a boil; cook 4 minutes or until sauce is slightly thickened. Stir in basil. Serve over rice, and sprinkle with peanuts.

No additional tips available.