Serve with 1 cup steamed rice or noodles.
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 tsp low sodium soy sauce
- 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.