Chicken Panang with Lime-Basmati Rice
Sugar Snap Peas
Ingredients
- 1½ lb chicken cutlets, cut into strips
- 1 (8-oz) pkg sliced onions (about 1½ cups)
- 2 red bell peppers, sliced
- 1½ Tbsp olive oil
- ¼ cup red curry paste
- 1 Tbsp refrigerated ginger paste
- 1 (13.5-oz) can unsweetened coconut milk
- 2 (8.8-oz) pouches microwavable basmati rice
- 1 tsp lime zest
- 2 Tbsp fresh lime juice
- ¼ tsp salt
- ¼ cup chopped fresh basil
Instructions
- Cook chicken, onion, and bell peppers in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until done. Stir in curry paste, ginger, and coconut milk; bring to a boil.
- Reduce heat, and simmer 8 minutes or until sauce is thickened.
- Meanwhile, microwave rice according to package directions. Stir in lime zest, lime juice, and salt. Serve chicken over rice; sprinkle with basil.
Side Dish Ingredients
- 2 (8-oz) pkg sugar snap peas
- ¼ tsp salt
Side Dish Instructions
- Microwave peas according to package directions. Sprinkle with salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
460
|
31
|
491
|
| Fat (g) | 18 | 0 | 18 |
| Sat. Fat (g) | 9 | 0 | 9 |
| Protein (g) | 32 | 2 | 34 |
| Carb (g) | 39 | 5 | 44 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 892 | 97 | 989 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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