Thai Red Curry Chicken & Vegetables
The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. Dovetailing Tip: Cube and cook 3 additional cups of chicken to use in Texas Ranch Chicken Casserole on day 4. Cook this chicken without the curry sauce.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 728
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 728
1 1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1 1/3 cups light coconut milk
2 tablespoons red curry paste
1/2 teaspoon salt
1 package (16 ounces) frozen stir-fry vegetables blend
3 cups hot cooked brown rice
Directions:
Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken.
Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.
Source: tasteofhome.com
Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
