Dinner for 4

Chicken Red Curry

Name: Chicken Red Curry
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tbsp red curry paste; 1 tbsp extra virgin olive oil; 15 oz canned coconut milk; 1 lb chicken breasts; 1 tbsp curry powder; salt & pepper; 4 bell peppers of different color; 1 leek; 1/2 cup grape tomatoes; 1/4 cup cilantro (optional); 1 lime

Chicken, peppers, leek, and tomatoes simmer in coconut milk with red curry paste for a quick, warming curry.

$2.84per serving $$

30 minstart to table

4servings

Thai Dairy-free Low-carb High-protein Family Dinners

Ingredients

2 tbsp red curry paste
1 tbsp extra virgin olive oil
15 oz canned coconut milk
1 lb chicken breasts
1 tbsp curry powder
salt & pepper
4 bell peppers of different color
1 leek
1/2 cup grape tomatoes
1/4 cup cilantro (optional)
1 lime

Steps

Cut the chicken into bite-size pieces and season it with curry powder, salt, and pepper.
Heat the oil in a large skillet over medium-high heat, then cook the chicken for 5 minutes.
Add the curry paste, sliced peppers, and leek, then cook for 5 minutes.
Pour in the coconut milk and add the tomatoes, then simmer for 10 minutes until the chicken reaches 165 F.
Stir in the lime juice and cilantro, then serve hot.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.