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Meal of the Week

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Meal of the Week: Thai Lime Chicken

6 boneless skinless chicken breast halves (6 ounces each)

1-1/4 teaspoons salt

1 can (13.66 ounces) coconut milk

1 teaspoon curry powder

1/2 teaspoon ground turmeric

1/2 teaspoon cayenne pepper

3 green onions, sliced, divided

2 tablespoons cornstarch

2 tablespoons cold water

1 to 2 tablespoons lime juice

3 cups hot cooked rice


Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker.

Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half of the onions. Cover and cook on low for 4-5 hours or until chicken is tender.

Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions. Serve with cream cheese wontons and spring rolls.

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