Coconut Curry Thai Chicken
INGREDIENTS
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1 (13.5-ounce) can light coconut milk
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1 tablespoon Thai curry paste
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2 tablespoons curry powder
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2 teaspoons minced fresh ginger
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3 cloves garlic, minced
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Dash cayenne pepper
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Kosher salt and freshly ground black pepper
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8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)
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Olive oil cooking spray
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1 vidalia onion, chopped
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1 pound boneless skinless chicken breast, fat removed, cut into small pieces
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Kosher salt and freshly ground black pepper
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2 tablespoons curry powder
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2 tablespoons peanut butter
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1 cup thinly sliced roasted red peppers
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1 cup thinly sliced water chestnuts
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1 cup scallions, white and green parts, thinly sliced
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Chopped fresh mint and cilantro leaves, for garnish
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Lime wedges, for serving
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