Red Curry Chicken and Vegetables
Serves 4
Time 25 min
Faster and healthier than take-out, this easy and exotic recipe will take the chill out of any weeknight. Serve over steamed rice, if you like.
Special Diets:
Ingredients
- 1 1/2 pound boneless, skinless chicken breast
- 3 tablespoons 365 Everyday Value® Extra-Virgin Olive Oil
- 1/2 medium yellow onion, halved and thinly sliced
- 1 (14.0-ounce) can coconut milk, light or regular
- 1 tablespoon red curry paste
- 1 (16.0-ounce) package 365 Organic Everyday Value® Thai Stir-Fry Frozen Vegetable Mix
- 1/4 teaspoon fine sea salt
- 3 tablespoons chopped fresh cilantro
Method
Slice each chicken breast into 7 pieces; set aside.
In stovetop casserole dish or large skillet, heat oil over medium heat.
Add onion and cook until translucent, about 7 minutes.
Add coconut milk, then whisk in curry paste.
Add chicken and bring to a simmer.
Add stir-fry vegetables, cover and cook until the chicken is cooked through and the vegetables are tender, about 5 minutes.
Season with salt and garnish with cilantro.
Nutritional Info:
Per serving: 380 calories (190 from fat), 21g total fat, 8g saturated fat, 95mg cholesterol, 550mg sodium, 12g carbohydrates (2g dietary fiber, 5g sugar), 36g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 pound boneless, skinless chicken breast
- 3 tablespoons 365 Everyday Value® Extra-Virgin Olive Oil
- 1/2 medium yellow onion, halved and thinly sliced
- 1 (14.0-ounce) can coconut milk, light or regular
- 1 tablespoon red curry paste
- 1 (16.0-ounce) package 365 Organic Everyday Value® Thai Stir-Fry Frozen Vegetable Mix
- 1/4 teaspoon fine sea salt
- 3 tablespoons chopped fresh cilantro