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Chicken and Veggies Red Coconut Curry
Serves 4 |
Bold and spicy flavors throughout.
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Ingredients:
| 2 tablespoons olive oil |
| 2 boneless skinless chicken breasts, cut in thin strips |
| Salt, to taste |
| Ground black pepper, to taste |
| 2 cans coconut milk, 13.5 oz each |
| 2 tablespoon red curry paste |
| 1 package stir fry vegetable mix, 12 oz. |
| 1 tablespoon fresh lime juice |
| Steamed rice, for serving |
Directions:
- Pour olive oil into a large skillet. Bring to high heat.
- Once hot, place chicken in the skillet and season with salt and pepper. Cook the chicken for 5 minutes, stirring often.
- Reduce heat to medium and add coconut milk. Bring to a boil.
- Add red curry paste and vegetable stir fry mix. Stir together and cook until vegetables are tender.
- Remove the skillet from the heat. Spritz lime juice over top and stir to combine.
- Serve with steamed rice and enjoy!
| Main Ingredient: | Chicken Breast |
| Cooking Method: | Stir-Fry |
| Course: | Dinner |
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