Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon olive oil6 green onions, thinly sliced1 garlic clove, minced2 tablespoons cornstarch1-1/2 cups chicken stock3/4 cup light coconut milk1 tablespoon lime juice1 teaspoon red curry paste1 teaspoon reduced-sodium soy sauce2 cups cooked brown rice1/4 cup unsweetened shredded coconut
Preparation
Toss chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 2-3 minutes or until outside surface of chicken is no longer pink. Add green onions and garlic; cook 1 minute longer.
In a small bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until sauce is slightly thickened. Serve with rice; sprinkle with coconut.
