Thai Chicken Curry Recipe
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Servings: 4 servings.
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil 6 green onions, thinly sliced 1 garlic clove, minced 2 tablespoons cornstarch 1-1/2 cups chicken stock 3/4 cup light coconut milk 1 tablespoon lime juice 1 teaspoon red curry paste 1 teaspoon reduced-sodium soy sauce 2 cups cooked brown rice 1/4 cup unsweetened shredded coconut
