- 1 cup jasmine rice
- 1 1/2 cups low sodium chicken broth
- 1 pound boneless skinless chicken thighs, cut into chunks
- 1 small onion, thickly sliced, then halved
- 1 medium red bell pepper, cut into strips
- 2 teaspoons garlic, minced
- 2 teaspoons fresh ginger, minced
- 1/2 teaspoon salt
- 2/3 cup canned light coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon chopped fresh basil, preferably Thai
- Combine rice and broth in a 2-quart microwavable bowl. Cover tightly with microwave-safe plastic wrap and cook on high for 5 minutes. Reduce to 50 percent power and cook for 18 to 20 minutes or until tender. Set aside.
- Generously coat a 2-quart microwavable dish with cooking spray. Mix in chicken, onion, pepper, garlic, ginger, and salt. Cover tightly and microwave on high for 3 to 5 minutes or until vegetables are soft.
- In a cup, mix coconut milk and curry paste. Pour over chicken and cook uncovered on high for 8 minutes or until chicken is no longer pink.
- Serve with rice garnished with basil.