Red Curry Chicken Bowl
Make it a perfectly balanced plate & serve with: 1 cup sliced vegetables, your choice.
Ingredients
Makes: 4 servings
- 1 C (250 ml) white rice
- 1 ml (1 bag) Thai Red Curry Seasoning (3)
- 1 can (14 oz/ 400 ml) coconut milk, preferably light
- 1 lb (450 g) boneless, skinless chicken breasts
- 3 C (750 ml) snow peas
- 1 C (250 ml) frozen peas
- Topping suggestions (optional): cilantro or Thai basil leaves, lime wedges
Preparation
- In Multipurpose Steamer, combine rice with 2 ½ cups water. Microwave on high, uncovered, 15 min.
- Meanwhile, in Wok & Glass Lid, combine seasoning and coconut milk. Bring to a boil over high heat, stirring often. Cook for 2 min.
- Cut chicken into small pieces. Add to wok and bring back to a boil. Cover; reduce heat to medium and simmer, stirring occasionally, until chicken is cooked through, about 6 min.
- Meanwhile, coarsely chop snow peas. Once chicken is cooked, add snow peas and frozen peas. Cover and simmer, 2 min.
- Divide curry into bowls and top each with ½ cup rice and toppings, if desired.
Tip
Make it Vegetarian: Swap meat for 4 cups lentils or beans.
| Nutritional Serving Size | Per serving: |
| Calories | 490 |
| Fat | 11 g |
| Saturated Fat | 7 g |
| Transfat | 0 g |
| Cholesterol | 85 mg |
| Sodium | 470 mg |
| Carbohydrates | 60 g |
| Fibre | 5 g |
| Sugar | 6 g |
| Protein | 35 g |
Multipurpose Steamer
$50.00
$50.00
Wok & Glass Lid
Thai Red Curry Seasoning (3)