Thai Coconut Curry Chicken with Basmati, Brown or Cauliflower Rice*

Thai Coconut Curry Chicken with Basmati, Brown or Cauliflower Rice*Looking for a quick stove top dish with some flavors that are a bit different than usual? Try our version of Thai coconut curry chicken hand trimmed chicken breast medallions, onions and green peppers stir fried and then simmered in a red curry paste (medium spice level) and light coconut milk sauce. This is not to be confused with curry chicken (the Indian version which uses the deep yellow curry powder). Now served with a side of fully cooked

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands-On Time: Stove: 12-15 minutes 
  Cook Time: Stove: 12-15 minutes

• Thaw completely. Heat 1-2 Tablespoons of oil in a large skillet. Empty all contents from the bag of chicken into the pan. Cook uncovered over medium heat for 5-7 minutes. Snip a corner of the sauce bag and squeeze it into the pan. The sauce might separate slightly, this is normal. Stir the chicken, veggies and sauce frequently. Cook an additional 4-6 minutes or until the chicken is cooked through (165F) & veggies are tender. Serve on top of basmati or brown rice.
  Basmati rice or brown rice. The rice is fully cooked. Empty the rice into a microwave safe bowl and heat until desired temperature, approximately 1.5-2.5 minutes. Add butter, salt and pepper if desired and fluff with a fork prior to serving.

• Ingredients: Ingredients: chicken, onions, peppers, light coconut milk, thai red curry paste, scallions, fish sauce, basil, sugar. Contains: fish sauce, shellfish, and coconut.

  Per serving: cal. 385; fat 4g; chol. 88mg; sodium 721mg; carb. 51g; protein 38g.