Jasmine Rice And Red Curry Chicken Wonton Bowls Recipes

THAI RED CURRY AND JASMINE RICE

Thai Red Curry and Jasmine Rice image

Spice up a winter meal with this low-fat Thai curried chicken dish. It's infused with red curry and gets its appeal from nutritious chicken breasts and sweet potatoes.

Provided by Chef mariajane

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb boneless skinless chicken breast
2 tablespoons canola oil
1 -2 tablespoon Thai red curry paste
1 cup reduced-fat coconut milk
2 cups low sodium chicken broth
1/2 teaspoon salt
2 cups sweet potatoes, cubed
1/2 cup fresh cilantro, minced
1/2 cup green onion, sliced
1 cup jasmine rice
2 cups water

Steps:

Cut chicken into 2-inch pieces.
Add oil to a large pan and heat. Add chicken and sear over fairly with heat until lightly browned.
Add red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.
Pour coconut milk into pan and mix to combine, scraping bottom of pan to remove any sediment.
Add chicken stock and sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and sauce had reduced slightly. Taste and adjust seasoning; add salt if needed.
Cook rice according to package directions in unsalted water.
Ladle curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and sliced onions.

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