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 Thai Red Curry Chicken‏

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بلد الاقامة : لبنان
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تاريخ التسجيل : 11/10/2007

مُساهمةموضوع: Thai Red Curry Chicken‏   الأربعاء 20 فبراير 2008, 8:15 pm

Thai Red Curry Chicken

Nutritional Info (Per serving): Cals: 245, Sat Fat: 4g, Sod: 449mg,
Dietary Fiber: 1.5g, Total Fat: 6.5g, Carbs: 24g, Chol: 53mg, Protein:
24g Carb Choices: 1.5

7 ounces rice, jasmine, 2 (3.5-ounce) bags boil-in-bag 2 teaspoon oil,
1 pounds chicken, breast, skinless, boneless,cut into 1-inch pieces 1
medium onion, about 1 cup chopped
1 medium pepper, green, bell, about 1 cup chopped 3 cloves garlic,
1 cup mushrooms, fresh, pre-sliced
1 cup tomatoes, grape
1 teaspoon ginger, fresh, grated peeled
3/4 teaspoon salt
13 1/2 ounces coconut milk, light
1 teaspoon curry paste, red, (such as Thai Kitchen) 1 1/2 tablespoon
lime juice, fresh
12 pieces basil, fresh, torn
1 tablespoon cilantro, fresh, chopped
2 teaspoon cornstarch
1 tablespoon water
1 lime, 5 wedges

Cook rice according to package directions, omitting salt and fat. Set
aside 21/2 cups hot cooked rice. Reserve remaining 1/2 cup rice for
another use.While rice cooks, heat oil in a large nonstick skillet over
medium-high heat. Add chicken; saute 8 mins or until done. Remove
chicken from pan; set chicken aside.Add onion and next 6 ingredients to
pan; saute 3 mins or until vegetables are tender. Combine coconut milk
and curry paste, stirring with a whisk until smooth; add to vegetable
mixture. Add chicken, lime juice, basil, and chopped cilantro. Bring to
a boil; cover, reduce heat, and simmer 10 mins. Combine cornstarch and
water in a small bowl; add to chicken mixture. Bring to a boil; cook 1
min or until slightly thickened, stirring constantly. Serve over hot
cooked jasmine rice. Squeeze a lime wedge over each serving. Yield: 5
servings (serving size: 1 cup chicken mixture and 1/2 cup rice).
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Thai Red Curry Chicken‏
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