Coconut Thai Curry Chicken

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 14 ounces light coconut milk (1 can)
• 1 tablespoon green curry paste (use red if preferred)
• 1 teaspoon curry powder
• 1 teaspoon fresh ginger, minced
• 1 -2 teaspoon fresh garlic, minced
• 1/4 teaspoon ground red pepper (optional)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 lb boneless skinless chicken breast half, fat removed, cut into small pieces
• 1 tablespoon creamy peanut butter
• 1 red bell pepper, roasted and sliced
• 4 ounces sliced water chestnuts, drained
• 1/2 cup onion, chopped
• 1/2 cup chopped green onion ( part only)
• cilantro, washed and chopped
• 1/2 lb fettuccine, look for high-fiber
• cooking spray
• 1 lime

Recipe

• 1 slice lime into wedges, juice half the wedges. set aside lime juice. set aside rest of wedges for garnish.
• 2 combine all sauce ingredients in a mixing bowl and set aside or refrigerate until ready to prepare the rest of the dish.
• 3 to roast the red bell pepper:.
• 4 -cut pepper in half and remove seeds and part. place on broiler pan skin side up. broil until skin just starts to char, about 5-7 minutes. slice when cool. you could use a torch to char it if you like, or substitute jarred roasted red pepper slices.
• 5 in a medium bowl, whisk the sauce ingredients until thoroughly combined (milk through black pepper) and set aside.
• 6 boil the pasta al dente according to box directions.
• 7 coat a large skillet with cooking spray and sauté chicken until browned and cooked through, above 5-7 minutes.
• 8 add the peanut butter and move around until it melts and coats the chicken.
• 9 add the roasted red peppers, water chestnuts, onions and scallions and season with salt and pepper as you like. sauté for about five minutes, until cooked through.
• 10 pour the coconut milk mixture over the chicken and vegetables and stir gently. leave on heat for another 3-5 minutes just to warm it all through and thicken a bit. season with salt and pepper as needed. at the last minute, toss in cilantro & lime juice and stir through.
• 11 put linguine in a large deep platter or decorative bowl and pour mixture over the top. toss gently with tongs. garnish with limes and cilantro as desired.