Red Curry Chicken Bowl

20 min
4 servings
$4.83/serving

Perfectly Balance Your Plate

Serve with 1 cup sliced vegetables, your choice.

Ingredients

1 cup white rice

1 pkg Thai Red Curry Seasoning

1 can (14 oz/398 ml) coconut milk, preferably light

1 lb (450 g) boneless, skinless chicken breasts

3 cups snow peas

1 cup frozen peas

Toppings (optional): Thai basil leaves or cilantro, lime wedges

Preparation

In Multipurpose Steamer, combine rice with 2 ¹⁄₂ cups water. Microwave on high, uncovered, 15 min.
Meanwhile, in a wok, combine seasoning and coconut milk. Bring to a boil over high heat, stirring often. Cook for 2 min.
Cut chicken into small pieces. Add to wok and bring back to a boil. Cover; reduce heat to medium and simmer, stirring occasionally, until chicken is cooked through, about 6 min.
Meanwhile, coarsely chop snow peas. Once chicken is cooked, add snow peas and frozen peas. Cover and simmer, 2 min.
Divide curry into bowls and top each with ¹⁄₂ cup rice and toppings, if desired.

Nutritional Information

Per serving: Calories 490, Fat 11 g (Saturated 7 g, Trans 0 g), Cholesterol 85 mg, Sodium 470 mg, Carbohydrate 60 g (Fibre 5 g, Sugars 6 g), Protein 35 g.

Tips

Make it vegetarian: Swap meat for 4 cups lentils or beans.

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Wok & Glass Lid

Multipurpose Steamer