In this recipe
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Jasmine Rice
Our Jasmine Rice exemplifies the Thai standard- marvelous aroma and texture. Once you try it, you won’t settle for less.
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Red Curry Paste
Thai chilies, garlic, lemon grass, galangal ginger and kaffir lime give this curry paste a delectably versatile flavor.
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Coconut Milk
The highest grade available, coming from the first pressing. Think of it as extra virgin Coconut Milk!
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Super Simple Red Curry Chicken
4 Servings
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
- 1-13.5 oz can A Taste of Thai Coconut Milk
- 1 tablespoon A Taste of Thai Red Curry Paste
- 1 red bell pepper, julienned
- 1 bunch scallions, cut into 1/2 inch pieces
- 1 1/2 lbs boneless skinless chicken breasts, cut into thin slices
- 3 tablespoons chopped cilantro
- Cooked A Taste of Thai Jasmine Rice
- Optional: scallions for garnish
| 1. | In a large skillet over medium high heat mix a small amount of Coconut Milk and Red Curry Paste. Stir until Red Curry Red Curry Paste is completely dissolved. |
| 2. | Add remaining Coconut Milk. Boil gently for 5-6 minutes. |
| 3. | Add scallions, red pepper and chicken. Cook for 5-6 minutes, stirring frequently, or until the chicken is cooked through. |
| 4. | Mix in cilantro and serve over Jasmine Rice. Garnish with scallions. |
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Nutrition Facts:*
CALORIES: 360
FAT: 18g
CHOLESTEROL: 95mg
SODIUM: 370mg
CARBS: 8g
PROTEIN: 37g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
