"The key to this curry chicken is getting complex flavors without a heavy feel. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California..."
INGREDIENTS
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1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
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1-1/3 cups light coconut milk
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2 tablespoons red curry paste
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1/2 teaspoon salt
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1 package (16 ounces) frozen stir-fry vegetable blend
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3 cups hot cooked brown rice