1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
2 whole, skinless, boneless chicken breasts (about 1 ¼ pounds), cut into ¾-inch pieces
2 Tbsp lime juice
1 Tbsp curry powder
8 Tbsp coconut milk (not cream of coconut)
½ cup Newman's Own® Ranch Salad Dressing
2 Tbsp chopped fresh basil (or 2 tsp dried)
½ tsp crushed red pepper flakes
3 cups hot cooked rice
peanuts, chopped cilantro, and shredded coconut as toppings
Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot. Add the onion and garlic, and cook for 2 minutes. Add the peppers and cook, stirring, until lightly browned. Remove the mixture to a small bowl.
Add the chicken pieces to the skillet with the lime juice, curry powder, and 2 tablespoons of the coconut milk. Cook until the chicken loses its pink color throughout, about 4 to 5 minutes.
Stir in the remaining 6 tablespoons of coconut milk, salad dressing, basil, and red pepper flakes. Add the pepper mixture and cook over medium heat about 5 minutes, until heated through.
Serve the curry over the hot cooked rice with the toppings on the side.
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