Serves 4

250

Thai Red Curry Chicken & Vegetables

7 minPrep Time

22 minCook Time

29 minTotal Time

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Ingredients

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces (or just leave them uncut if they aren't too big)
• 1-1/3 cups light coconut milk
• 2 tablespoons red curry paste
• 1/2 teaspoon salt
• 1 package (16 ounces) frozen stir-fry vegetable blend
• 3 cups hot cooked brown rice (can use instant rice!)

Instructions

1. Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken.
2. Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.