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Thai Red Curry Coconut Chicken
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Prep Time:
20 minutes
Total Time:
25 minutes
Easy and delicious weeknight meal for the holidays!
Ingredients:
  • 1 container (6 oz) Liberté® organic Philippine coconut yogurt
  • 1/4 cup chicken broth
  • 2 tablespoons Thai red curry paste
  • 1 teaspoon finely chopped gingerroot
  • 2 cloves garlic, finely chopped
  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts, cut into bite-size chunks
  • 1 tablespoon creamy peanut butter
  • 1 cup sugar snap pea pods
  • 1 red bell pepper, diced (1 cup)
  • Salt and pepper, if desired
  • 2 cups cooked rice
  • Chopped fresh cilantro, if desired
  • Lime wedges, if desired
Instructions:
  • Combine yogurt, chicken broth, curry paste, gingerroot, and garlic in a medium bowl until fully incorporated. Set aside.
  • Heat oil in a 12-inch nonstick skillet over medium-high heat. Cook chicken for 3 to 4 minutes until no longer pink in the center. Stir in peanut butter and continue cooking for 1 to 2 minutes until chicken is well coated.
  • Lower the heat to medium, add pea pods and bell pepper, and simmer for 3 to 5 minutes until the vegetables are crisp-tender. Then, mix in the yogurt mixture and cook for an additional 1 to 2 minutes until heated through. Season with salt and pepper.
  • To serve, spoon over a bed of fluffy jasmine rice. Garnish generously with fresh cilantro and accompany with wedges of zesty lime.

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