Coconut Thai Curry Chicken Recipe

Ingredients for Coconut Thai Curry Chicken

• Light Coconut Milk
• 2-4 tablespoons green curry paste (adjust to taste)
• Curry Powder
• Fresh Ginger
• Fresh Garlic
• Ground Red Pepper
• Salt
• Black Pepper
• Boneless Skinless Chicken Breast Half
• Creamy Peanut Butter
• 1 large red bell pepper, roasted and sliced (or 1 jar (7 oz) roasted red peppers, drained)
• Sliced Water Chestnuts
• Onion
• Green Onion
• 1/4 cup chopped fresh cilantro
• Fettuccine
• Cooking spray
• 1 lime, juiced (reserve half for garnish)

How to Make Coconut Thai Curry Chicken

1. Roast the red bell pepper: Preheat broiler. Halve the pepper, remove seeds and membranes. Place cut-side up on a broiler pan and broil 5-7 minutes, or until skin chars. Cool slightly, then slice. (Alternatively, use jarred roasted red peppers).
2. Prepare the sauce: In a medium bowl, whisk together the green curry paste, coconut milk, peanut butter and 1/4 cup water until smooth. Set aside.
3. Cook the linguine: Cook linguine according to package directions until al dente. Drain and set aside.
4. Cook the chicken: Coat a large skillet with cooking spray. Add chicken and cook over medium-high heat for 5-7 minutes, or until browned and cooked through.
5. Add vegetables: Stir in the roasted red peppers, water chestnuts, red onion, and scallions. Season with salt and pepper. Cook for 5 minutes, or until heated through.
6. Combine sauce and chicken: Pour the coconut milk mixture over the chicken and vegetables. Stir gently to combine and simmer for 3-5 minutes, or until slightly thickened.
7. Finish and serve: Stir in the lime juice and cilantro. Season with salt and pepper to taste. Serve the chicken mixture over the linguine. Garnish with lime wedges and cilantro.