Coconut Curry Chicken & Veggies w/Couscous (Only takes ONE pan!)
- 1 10 oz box of plain couscous (I use Near East)
- 1 13 oz. can of coconut milk (Look in the drink aisle, next to mixed drink ingredients)
- 4 T. olive oil
- 1 12 oz. bag of frozen mixed vegetables (We used peas, carrots, corn)
- 4 boneless chicken breast halves
- 4-6 t. curry powder (depending on your taste)
- 3 T. soy sauce
- 2 C. water
Cut chicken breasts into several slices to help it cook faster; saute in olive oil over medium heat in a large frying pan. Remove from pan. In the same pan, bring the coconut milk and water to a boil (There may be waxy coconut mixture in the can; that's fine. Scoop it in w/the milk). Add the frozen vegetables & heat til cooked. Simmer about 8 minutes, until it becomes well mixed and slightly thickened. It will not be very thick. Chop the chicken while the sauce simmers. Stir the couscous into the sauce, & remove from heat. Cover & let it sit for about 5 minutes. Arrange chopped chicken over couscous & serve from the pan.
We had this for supper at our campsite, along with stir fried zucchini & stuffed portabella mushroom caps (another Tasty Tuesday?).
And in case you're wondering, we had hot dogs the next day. :) It was great fun to cook the meal together and to eat a gourmet meal together while camping. Kudos to my up and coming chef daughter! This dish is sweet, exotic, hearty, and colorful! And if you've never used couscous, it is a friend for your pantry. SO easy and great to eat!