Thai Red Curry Chicken
- 4-6 cups of cooked brown rice
- 3 raw (boneless/skinless) chicken breasts (cut in ¾ inch cubes)
- ¼ cup whole wheat flour
- 1½ Tbsp. red curry powder
- 2-3 Tbsp. olive oil
- ½ small onion chopped
- 1 clove garlic, crushed
- ½-¾ cup of each of the following 6 vegetables diced/sliced:
carrots, cauliflower, red bell pepper, fresh green beans or sugar peas (edible pods), zucchini, bok choy - 1 can of water chestnuts
- 1 can baby corn cobs
- ½ cup cashews
- 1 can "lite" coconut milk, well shaken
- 1 tsp. (McCormick's) Garam Masala
- 2 Tbsp. brown sugar
Mix flour and red curry powder in a bowl. Add chicken pieces and coat well. Stir fry the chicken, onions, and garlic in oil until cooked through. Add carrots, cauliflower, red pepper and beans or sugar peas; stir fry about 4 minutes. Add zucchini and bok choy; stir fry 3 minutes. Add water chestnuts, baby corn cobs, and cashews. Mix Garam Masala with the brown sugar and add to the stir fry. Pour the coconut milk in and stir until thickened and heated through. Serve over brown rice.