www.tasteofhome.com
1 lb chicken breast, cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 garlic cloves, minced
1 1/2 cups chicken broth
3/4 cup light coconut milk
2 tablespoons cornstarch
2 teaspoons red curry paste
2 teaspoons soy sauce
1 tablespoon lime juice
6 green onions, chopped
1/4 cup unsweetened flaked coconut
Cook the chicken in a skillet with hot oil adding salt and pepper and cook until no longer pink.
Mix the sauce ingredients and add to the chicken and cook until the sauce thickens. Add the green onions and remove from the heat.
Serve over cooked brown rice (or white) and garnish with the coconut.
Makes 6 servings
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