Coconut Curried Chicken

I recently purchased green and red curry paste because I wanted to enjoy Thai flavors at home more often. I found this really quick, delicious recipe on myrecipes.com and decided it would be perfect for a weeknight dinner.
I had some cooked brown rice in the fridge, so I decided to serve the chicken over the brown rice, instead of couscous, like the recipe called for.
This dinner came together very fast, which was nice.
The green curry paste is mild and paired perfectly with the lite coconut milk. We really enjoyed this dinner. It really had everything going for it- quick, delicious, easy.
It would be really simple to substitute different vegetables and the recipe also suggested using cooked shrimp instead of the chicken, just tossing it in at the end. The possibilities are endless and the results are fantastic.

Coconut Curried Chicken from Cooking Light

1 1/2 cups water, divided

2/3 cup uncooked couscous

1 cup light coconut milk

1 tablespoon cornstarch

1 tablespoon fish sauce

2 teaspoons sugar

2 teaspoons bottled minced garlic

2 teaspoons bottled minced ginger

1 teaspoon green curry paste

2 teaspoons vegetable oil, divided

1 pound chicken breast tenders

1/2 teaspoon salt, divided

1 cup frozen green peas

1/2 cup prechopped onion

1 (8-ounce) package presliced mushrooms

1 teaspoon lime juice

Lime wedges (optional)

Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with a fork.
While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.
Add remaining 1 teaspoon oil to pan. Add peas, onion, and mushrooms; cook 3 minutes or until mushrooms are tender. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and lime juice to pan; cook 1 minute or until thoroughly heated. Serve over couscous; garnish with lime wedges, if desired.

Coming Tomorrow- a Red Curry dish and Spaghetti Squash Pancakes from a great cookbook