Thai Red Curry

20 min
4 servings
$3.91/serving

Perfectly Balance Your Plate

Serve with 1 cup steamed rice or noodles.

Ingredients

1 pkg Thai Red Curry Seasoning

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

1 lb (450 g) boneless, skinless chicken breasts

3 cups mixed vegetables, your choice

¹⁄₂ lime

1 tsp low sodium soy sauce

Preparation

In a wok, combine seasoning with coconut milk over medium-high heat. Bring to a boil, reduce heat, and simmer for 2 min.
Meanwhile, cut chicken into bite-sized pieces. Add chicken to wok and cook for 5–7 min.
Stir in vegetables and simmer for 2 min, depending on the type of vegetables.
Using 2-in-1 Citrus Press, squeeze in juice from lime. Add soy sauce; stir to mix.

Nutritional Information

Per serving: Calories 300, Fat 10 g (Saturated 7 g, Trans 0 g), Cholesterol 60 mg, Sodium 510 mg, Carbohydrate 24 g (Fibre 7 g, Sugars 6 g), Protein 27 g.

Shop This Recipe

2-in-1 Citrus Press

Wok & Glass Lid