Ingredients

2 tablespoons Canola oil
1 1/2 pounds Chicken breast, cut in 1-inch pieces
Salt and pepper
For sauce:
1 1/2 cups Light coconut milk
1/2 cup Low sodium chicken broth,
1 tablespoon Green curry paste
1/3 cup Chunky peanut butter
2 tablespoons Brown sugar
2 tablespoons Lime juice, plus slices for garnishing
Coconut Rum Rice:
2 cups Water
1/4 cup Light coconut milk (recommended: A Taste of Thai)
1/4 cup Capt. Morgan Tattoo Rum
1/2 Lime, juiced
1 cup White rice
1/4 cup Shredded sweetened coconut, toasted

Description

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