Red Curry Chicken Bowl

Red Curry Chicken Bowl Red Curry Chicken Bowl Make it a perfectly balanced plate & serve with: 1 cup sliced vegetables, your choice.
Make it a perfectly balanced plate & serve with: 1 cup sliced vegetables, your choice.
  • null min prep
  • 20 minutes
  • 490 calories
  • $4.83
  • Gluten Free

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

Shop this recipe...

Wok & Glass Lid
$139.95
Multipurpose Steamer
$50.00
Thai Red Curry Seasoning (3)
$10.00