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Coconut Chicken Curry

Grilled & Ready® Oven Roasted Diced Chicken Breast bring slow-roasted flavor to this quick one-pot creamy coconut curry.

4

Servings

5 m

Preparation

25 m

Cooking

410

Calories

Ingredients

    1 package , prepared according to package directions

    1 tablespoon vegetable oil

    1 red bell pepper, cored and sliced

    1 small yellow onion, sliced

    1 small sweet potato (6 ounces), peeled and cut into ½-inch dice

    3 tablespoons Thai red curry paste

    1 (15-ounce) can coconut milk

     fresh lime juice, to taste

     rice for serving (optional)

    ½ cup cilantro leaves

Calories 410
Protein 18 g
Total Fat 29 g
Cholesterol 60 mg
Sodium 630 mg
Total Carbohydrate 19 mg

*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique

Directions

    1. Heat oil in a large skillet over medium-high heat. Cook bell pepper, onion, and sweet potato until onion is softened, about 4 minutes.

    2. Add curry paste and stir to evenly coat vegetables.

    3. Stir in coconut milk, bring to a simmer, cover, and cook over medium-low heat until sweet potatoes are tender, about 15 minutes.

    4. Stir in lime juice.

    5. Ladle curry over rice, if using.

    6. Top with Grilled & Ready® Oven Roasted Diced Chicken Breast and cilantro.

    7. Serve.

Calories 410
Protein 18 g
Total Fat 29 g
Cholesterol 60 mg
Sodium 630 mg
Total Carbohydrate 19 mg

*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique

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