Coconut Curry Chicken and Veggies

1/2 C. coconut milk
1/4 C. fat-free, less-sodium chicken broth
2 tsp. minced garlic
1 to 1 1/2 tsp. red curry paste
2 C. shredded chicken (I used already cooked, rotisserie chicken)
3/4 tsp. kosher salt
1/2 tsp. black pepper
1 medium zucchini, thinly sliced
1 yellow squash, thinly sliced
1 red or orange bell pepper cut in strips
1/2 C. diagonally cut green onions
4 tsp. chopped fresh cilantro
4 lime wedges

Combine first 4 ingredients in a medium bowl, stir with a whisk. Put a little bit of the mixture into a large frying pan (I used one with high sides) and saute the vegetables (zucchini, yellow squash, bell pepper, and green onion) for a few minutes. Then add the chicken and the rest of the mixture and mix it all together. Cook until everything is well heated. Then add the cilantro and serve with lime wedges. It is easy and so tasty!

1 comment:

that girl said...

i made this and kept adding more curry paste and coconut milk for flavor. however, we had some people over for dinner that night and they thought it was too spicy! haha. guess you can't please everyone. i loved the squash in this dish, though.

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