Ingredients
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1 tablespoon green curry paste (use red if preferred)
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1 teaspoon curry powder
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1 teaspoon fresh ginger, minced
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1/4 teaspoon ground red pepper
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1 teaspoon salt
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1 lb boneless skinless chicken breast half, fat removed, cut into small pieces
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1 tablespoon creamy peanut butter
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1 red bell pepper, roasted and sliced
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1/2 cup onion, chopped
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1/2 cup chopped green onion (white part only)
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cilantro, washed and chopped
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1/2 lb fettuccine, look for high-fiber
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4 ounces sliced water chestnuts, drained
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1 teaspoon black pepper
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1 -2 teaspoon fresh garlic, minced
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14 ounces light coconut milk (1 can)
Instructions
- Slice lime into wedges, juice half the wedges. Set aside lime juice. Set aside rest of wedges for garnish.
- Combine all sauce ingredients in a mixing bowl and set aside or refrigerate until ready to prepare the rest of the dish.
- To roast the red bell pepper:
- -Cut pepper in half and remove seeds and white part. Place on broiler pan skin side up. Broil until skin just starts to char, about 5-7 minutes. Slice when cool. You could use a torch to char it if you like, or substitute jarred roasted red pepper slices.
- In a medium bowl, whisk the sauce ingredients until thoroughly combined (milk through black pepper) and set aside.
- Boil the pasta al dente according to box directions.
- Coat a large skillet with cooking spray and sauté chicken until browned and cooked through, above 5-7 minutes.
- Add the peanut butter and move around until it melts and coats the chicken.
- Add the roasted red peppers, water chestnuts, onions and scallions and season with salt and pepper as you like. Sauté for about five minutes, until cooked through.
- Pour the coconut milk mixture over the chicken and vegetables and stir gently. Leave on heat for another 3-5 minutes just to warm it all through and thicken a bit. Season with salt and pepper as needed. At the last minute, toss in cilantro & lime juice and stir through.
- Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with limes and cilantro as desired.