Thai Coconut Chicken

Just curry powder and light coconut milk are all it takes to sauce this dish of chicken and vegetables over fragrant jasmine rice.

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2 cups dry jasmine rice

3 cups water

1 1/2 pounds skinless, boneless chicken breast halves - cubed

1 tablespoon curry powder

2 cups 1 inch pieces asparagus

1 cup snow peas

1/2 cup shredded carrots

1 cup chopped green onions

1 (14 ounce) can light coconut milk

In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.

In a medium size bowl, combine the chicken and curry powder, and toss to coat.

Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through.Serve over the hot, cooked rice.

Thai Coconut Chicken

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