Thai Red Curry Chicken & Vegetables

NOTE: The recipe below was adapted from the website included at the bottom of the page. Please visit that website for more complete directions and additional great recipe ideas!

cereal and milk

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.
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https://www.cerealfordinner.org/thai-red-curry-chicken-vegetables-depression-friendly-recipes/

LINK TO RECIPE USED IN THIS POST

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