Ingredients
1
container (6 oz) Liberté® organic Philippine coconut yogurt
1/4
cup chicken broth
2
tablespoons Thai red curry paste
1
teaspoon finely chopped gingerroot
2
cloves garlic, finely chopped
1
tablespoon olive oil
1
lb boneless skinless chicken breasts, cut into bite-size chunks
1
tablespoon creamy peanut butter
1
cup sugar snap pea pods
1
red bell pepper, diced (1 cup)
Salt and pepper, if desired
2
cups cooked rice
Chopped fresh cilantro, if desired
Lime wedges, if desired
Preparation
In medium bowl, mix yogurt, chicken broth, curry paste, gingerroot and garlic until well blended. Set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center. Add peanut butter; cook 1 to 2 minutes or until chicken is well coated.
Reduce heat to medium; stir in pea pods and bell pepper. Simmer 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in yogurt mixture; cook 1 to 2 minutes longer or until thoroughly heated. Season with salt and pepper.
Serve over rice. Sprinkle with cilantro, and serve with lime wedges.
