Red Curry Chicken

Ingredients

• 16 ounce broccoli red frozen
• 6 ounce grilled chicken breast strips (such as Louis Rich)
• 4.5 cups rice hot cooked
• 6 tablespoons dry-roasted peanuts unsalted chopped
• 2 tablespoons basil fresh thinly sliced
• 13.5 ounce coconut milk light canned
• 2 teaspoons curry paste red (such as Thai Kitchen)
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• plastic wrap
• microwave

Directions

1. Place vegetables in a microwave-safe bowl; cover with plastic wrap, and vent. Microwave at HIGH 4 minutes; drain and set aside.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add chicken; saut 1 minute.
4. Add coconut milk; bring to a boil. Stir in red curry paste and salt. Cook 5 minutes over medium heat or just until sauce begins to thicken, stirring frequently.
5. Add vegetable mixture to chicken mixture, stirring well. Bring to a boil; cook 4 minutes or until sauce is slightly thickened. Stir in basil.
6. Serve over rice, and sprinkle with peanuts.