Chicken Panang
Lime-Basmati Rice and Sugar Snap Peas
Ingredients
- ¾ lb boneless, skinless chicken breasts, cut into strips
- ½ cup sliced onions
- 1 red bell pepper, sliced
- 1 Tbsp olive oil
- 2 Tbsp gluten-free red curry paste (such as Thai Kitchen)
- ½ Tbsp refrigerated ginger paste
- ⅔ cup unsweetened coconut milk
- 2 Tbsp chopped fresh basil
Instructions
- Cook chicken, onion, and bell pepper in hot oil in a large skillet over medium-high heat 10 minutes or until done. Stir in curry paste, ginger paste, and coconut milk; bring to a boil.
- Reduce heat, and simmer 8 minutes or until sauce is thickened; sprinkle with basil, and serve over Lime-Basmati Rice recipe.
Side Dish Ingredients
- ¾ cup basmati rice
- 1 (8-oz) pkg sugar snap peas
- ½ tsp lime zest
- 1 Tbsp fresh lime juice
- 1 Tbsp dark sesame oil
Side Dish Instructions
- Cook rice and sugar snap peas according to package directions. Stir lime zest and lime juice into rice.
- Drizzle peas with oil. Season rice and peas with salt to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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