Ingredients
- 1/2 pound boneless, skinless chicken breasts, medium diced
- 3/4 cup green onions, chiffonade
- 1 onion, peeled and brunoised
- 3 tablespoons fresh basil, chiffonade
- 1 lime, juiced (about 2 tablespoons)
- 3 teaspoons olive oil
- 2 teaspoons red curry paste
- 1 cup light coconut milk
- 2 tablespoons soy sauce
Directions
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook thoroughly.
Add onion and curry paste to the pan and sauté 1 minute, stirring occasionally.
Stir in coconut milk and soy sauce. Cook 3 minutes or until thoroughly heated.
Remove from heat. Stir in green onions and basil. Add lime juice.
Eat and enjoy!
Recipe in Action
-
6 Servings
-
Difficulty: Easy
Nutrition Tip 
Boneless, skinless chicken breasts are a great source of lean protein that will help your muscles grow.
Curry flavors vary widely because spices for the dish are generally selected based on national or regional cultural tradition and family preferences. Curry is used in a variety of countries, including India, Bangladesh, Pakistan, and Sri Lanka.
CONVERSION CHART
