"I created this chicken recipe to replicate the flavors of my favorite curry dish—slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal.—Lisa Renshaw, Kansas City, Missouri..."
INGREDIENTS
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2 cans (13.66 ounces each) light coconut milk
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2 cans (4 ounces each) chopped green chilies
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8 green onions, sliced
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2 teaspoons grated lime peel
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1/2 cup lime juice
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1/4 cup sweet chili sauce
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6 garlic cloves, minced
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4 teaspoons curry powder
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1/2 teaspoon salt
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2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
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3 cups cooked basmati rice
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Minced fresh cilantro