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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.