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  • 1 can (131/2-ounce) light coconut milk
  • 1/2 cup lower-sodium chicken broth
  • 2 teaspoons green curry paste
  • 1 teaspoon packed dark brown sugar
  • 1/4 cup chopped basil leaves
  • 1 pound frozen boneless, skinless chicken breasts
  • 1 package (10-ounce) frozen stir-fry vegetables, such as broccoli, carrots, red bell peppers, water chestnuts and green beans
  • 1/4 teaspoon salt
  • 1 package boil-in-a-bag rice
  • Fresh chopped cilantro
  • Lime wedges


  1. Combine coconut milk, broth, curry paste, sugar and basil in a deep skillet or Dutch oven; bring to a boil. Add chicken, return to a boil, reduce heat and simmer, covered, 12 minutes, stirring occasionally. Add frozen vegetables and salt; cook 10 minutes or until vegetables are tender. Remove chicken, cut into bite-size pieces and return to pot.
  2. Meanwhile, cook rice according to package directions.
  3.  Divide rice among four 4 shallow bowls and top with chicken mixture. Sprinkle with cilantro and garnish with lime wedges.
Recipe by Nancy Hughes

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The recipe was originally published as Curried Chicken Rice Bowl on

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