INGREDIENTS
2
Chicken breasts, boneless
8 oz
Shrimp, medium-sized
1
bunch Cilantro, leaves
2 cloves
Garlic
1 tsp
Ginger, fresh
1
Green bell pepper
2
Limes, wedges
1
Red bell pepper
1
White onion
2 cups
Chicken stock
1 cup
Coconut milk, light
3 tbsp
Red curry paste, store-bought
1
Jasmine rice
1 tbsp
Canola oil
1 cup
Cashews, toasted and chopped