Green Curry Chicken

Heat olive oil (you can use cooking spray instead) in a nonstick skillet over medium to medium-high heat. Season chicken tenders with salt and pepper.

Add chicken tenders to the pan and brown for about 5 minutes (flipping halfway to brown each side).

Add curry paste to the pan and stir to combine with the tenders. Pour in half of the coconut milk and stir to incorporate the curry paste. Simmer mixture for about 5 minutes, until chicken is cooked through.

Add in the peas and the rest of the coconut milk and taste for seasoning; adjust salt/pepper as needed. Simmer for 5 more minutes, or until peas are warmed through.

Serve over jasmine rice and enjoy! If I’m feeling extra-creative, I’ll top this with a sprinkling of chopped peanuts and some cilantro.

Want to make this even faster? Score yourself some Uncle Ben’s Ready Rice—it comes in both jasmine and basmati forms. Magic in a microwavable bag!