Thai Red Curry Coconut Chicken

 


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

  • Steps

1 In medium bowl, mix yogurt, chicken broth, curry paste, gingerroot and garlic until well blended. Set aside.

    2 In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center. Add peanut butter; cook 1 to 2 minutes or until chicken is well coated.

      3 Reduce heat to medium; stir in pea pods and bell pepper. Simmer 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in yogurt mixture; cook 1 to 2 minutes longer or until thoroughly heated. Season with salt and pepper.

      4 Serve over rice. Sprinkle with cilantro, and serve with lime wedges.

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