Coconut Curried Chicken

This is from the MyRecipes.com website...

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Coconut Curried Chicken

Lush coconut milk and sultry green curry paste let you enjoy authentic Thai
flavor in this quick entrée. You can use cooked, peeled, and deveined shrimp
instead of chicken. Just add the shrimp at the end to heat it up.

Yield: 4 servings (serving size: 1 1/2 cups chicken mixture and 1/2 cup
couscous)

Ingredients
* 1 1/2  cups  water, divided
* 2/3  cup  uncooked couscous
* 1  cup  light coconut milk
* 1  tablespoon  cornstarch
* 1  tablespoon  fish sauce
* 2  teaspoons  sugar
* 2  teaspoons  bottled minced garlic
* 2  teaspoons  bottled minced ginger
* 1  teaspoon  green curry paste
* 2  teaspoons  vegetable oil, divided
* 1  pound  chicken breast tenders
* 1/2  teaspoon  salt, divided
* 1  cup  frozen green peas
* 1/2  cup  prechopped onion
* 1  (8-ounce) package presliced mushrooms
* 1  teaspoon  lime juice
* Lime wedges (optional)
Preparation
Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover
and remove from heat. Let stand 5 minutes. Fluff with a fork. While couscous
cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through
curry paste), stirring well with a whisk. Heat 1 teaspoon oil in a large
nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt.
Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan;
keep warm. Add remaining 1 teaspoon oil to pan. Add peas, onion, and mushrooms;
cook 3 minutes or until mushrooms are tender. Add coconut milk mixture and 1/4
teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1 minute. Add
chicken and lime juice to pan; cook 1 minute or until thoroughly heated. Serve
over couscous; garnish with lime wedges, if desired.

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