Ingredients

• 2 tablespoons canola oil
• 1 1/2 pounds chicken breast, cut in 1-inch pieces
• Salt and pepper
• 8 ounces frozen cut green beans, thawed (recommended: C&W)
• 8 ounces frozen pepper strips, thawed (recommended: C&W)

For sauce:

• 1 1/2 cups light coconut milk
• 1/2 cup low sodium chicken broth,
• 1 tablespoon red curry paste
• 1/3 cup chunky peanut butter
• 2 tablespoons brown sugar
• 2 tablespoons lime juice, plus wedges for garnishing
• Coconut Rice, recipe follows
• Cilantro sprigs for garnishing

Directions

Coconut Rice:

3/4 cup light coconut milk (recommended: A Taste of Thai)

1 cup low-sodium chicken broth

1/2 lime, juiced

2 cups instant rice

1/4 cup shredded sweetened coconut, toasted

In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice. Bring to a boil over medium-high heat. Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork and stir in toasted coconut. Serve.

Note: To toast coconut, place in dry frying pan over medium-low heat stirring occasionally until golden brown.