Red Curry Chicken & Vegetables
Serves 4
11⁄2 pounds boneless skinless chicken breast,
sliced into thin strips
2 tablespoons Natural Grapeseed Oil
1 (14-ounce) can coconut milk
3 tablespoons Thai Red Curry Paste
1 (16-oz) bag frozen stir-fry mix vegetables
Salt to taste
Heat oil in a large sauté pan over medium-heat. Add chicken;
sauté 3 minutes. Add coconut milk, curry paste and frozen
vegetables; cook for 5 minutes stirring occasionally. Season with
salt and serve with steamed rice.
NEW Thai Red Curry Paste — 10727
Natural Grapeseed Oil — 10229
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