Thai Chicken Curry (or Not)

We had Thai Chicken Curry for dinner this week, our ninth recipe. I got this one from a Taste of Home magazine.

Thai Chicken Curry

1 lb boneless skinless chicken breasts, cut into 1/2 in cubes

1/2 t salt

1/4 t pepper

1 T olive oil

6 green onions, thinly sliced

1 garlic clove, minced

2 T cornstarch

1 1/2 cups chicken stock

3/4 cup light coconut milk

1 T lime juice

1 t red curry paste

1 t reduced-sodium soy sauce

2 cups cooked brown rice

1/4 cup finely shredded unsweetened coconut

Toss chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 2-3 minutes or until outside surface of chicken is no longer pink. Add green onions and garlic; cook 1 minute longer. In a bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste, and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until sauce is slightly thickened. Serve with rice; top with coconut.

I had to make a couple substitutions; first, I used regular milk instead of coconut milk. The other one was the curry; I couldn't find red curry paste at the store, so I used curry powder instead. We both thought this was good, but not as a curry. The chicken stock took over the flavor of the dish and I couldn't really taste the curry at all. That was disappointing, but we still enjoyed it as a dinner. I don't know how it would have been if we had been able to used red curry paste, maybe that is stronger.