Red Curry Chicken and Vegetables

Red Curry Chicken and Vegetables

Rated:
Recipe Rating: 3.469
Serves 4
Faster and healthier than take-out, this easy and exotic recipe will take the chill out of any weeknight.
Ingredients: 
  • 1 1/2 pound boneless, skinless chicken breast
  • 3 tablespoons 365 Everyday Value™ Extra Virgin Olive Oil
  • 1 cup sliced onions
  • 1 (14-ounce) can coconut milk, light or regular
  • 1 tablespoon red curry paste
  • 1 (16-ounce) package 365 Organic Everyday Value™ Thai Stir-Fry Frozen Vegetable Mix
  • Salt, to taste
  • 3 tablespoons chopped cilantro
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Method: 
Slice each chicken breast into 7 pieces; set aside. In stovetop casserole dish or large sauté pan, heat oil over medium heat. Add onions; cook 3 minutes. Add coconut milk; whisk in curry paste. Add chicken, cover; cook 3 minutes. Add stir-fry mix, cover and cook an additional 5 minutes; stir occasionally. Season with salt and garnish with cilantro. Serve hot.
Nutritional Info: 
Per Serving: 380 calories (190 from fat), 21g total fat, 8g saturated fat, 95mg cholesterol, 550mg sodium, 12g carbohydrates, (2 g dietary fiber, 5g sugar), 36g protein.
Special Diets: 

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. See our Terms of Service.