Thai Coconut Chicken
1 tablespoon curry paste
1 1/2 pounds skinless, boneless chicken breast halves - cubed
2 cups 1 inch pieces asparagus
1 cup snow peas
1/2 cup shredded carrots
1 cup chopped green onions
1 (14 ounce) can coconut milk
2 cups dry jasmine rice
1. Cook the rice according to package directions
2. In a medium size bowl, combine the chicken and curry powder and toss to coat.
3. Spray a large nonstick skillet with cooking spray. Sautee the coated chicken over medium high heat for 4 minutes. Add the asparagus, snow peas, carrots and green onions and cook for 3 minutes. Add the coconut milk and heat through for approximately 3 more minutes. Serve over the hot, cooked rice.