(Adapted from Southern Living)
Extra virgin olive oil to coat the pan
3 small chicken breasts, cut into thin strips
Salt and pepper to taste
1 medium onion, cut into thin strips
3/4 cup each red, green, and yellow bell pepper, cut into thin strips
1 tablespoon all-purpose flour
1 1/4 cups chicken broth
1/2 cup milk
1/2 cup light coconut milk
3 teaspoons red curry paste (or to taste)
2 tablespoons fresh lime juice
2 teaspoons grated fresh ginger
4-6 cups cooked brown rice
Coat the bottom of a large skillet with the olive oil and heat over medium-high heat. Add the chicken and cook until done, seasoning with salt and pepper to taste. Add the onion and all the bell peppers and cook until crisp-tender.
Meanwhile, whisk the flour into the chicken broth until dissolved. Stir the chicken broth mixture into the chicken and veggie mixture, then stir in the milk, coconut milk, red curry paste, lime juice and ginger. Cook over medium heat, stirring often, 3-4 minutes or until mixture is thick and bubbly. Serve chicken mixture over rice.