Chicken and Vegetable Red Thai Curry

³ Description

Red Chicken Curry mixed with Carrots, Celery, Onion, and Sweet Peppers served on top a bed of Wilted Greens and Jasmine Rice.

² Ingredients

•  2 serving (serving = 1/4 cup) Trader Joe's Thai Red Curry Sauce
•  1 tablespoon Extra Virgin Olive Oil
•  5 cup Spinach
•  0.2 cup, chopped Sweet Red Peppers
•  2 oz Yellow Sweet Peppers
•  1.33 serving (serving = 3/4 cup prepared) Mahatma Jasmine Rice
•  1/2 cup, chopped Onions
•  3/4 cup chopped Celery
•  3/4 cup, chopped Carrots
•  3 tsp Minced Garlic
•  3 serving (serving = 4 oz) Publix Boneless Skinless Chicken Breast
•  1/2 oz Cornstarch

q Directions

Cut/Dice carrots, celery, peppers, onion.

Prep/clean chicken and cut into about 3/4-1" cubes.

In a wok, on medium-high heat, sauté onions and 1tbsp minced garlic. Once sautéed add in the carrots and celery and let cook.

While the vegetables are cooking, begin cooking rice in medium pot according to the package instructions (to help keep rice from sticking add in a couple of dashes of salt and stir every 3-5 minutes).

Stir the vegetables every 2-3 minutes. Once the vegetables have softened some (after about 10 minutes) add in chicken. Again, stir every 2 minutes so all chicken gets cooked thoroughly. After 5 minutes, add in curry sauce. Lower heat to medium and cover chicken and let steam for 5 minutes. Stir and check to see if chicken is cooked. If cooked, turn down stovetop to simmer, stir in cornstarch, and then throw peppers on top, cover, and let simmer for about 3-5 minutes.

To assemble: place spinach in bottom of bowl, spread rice on top of spinach, then spoon chicken/vegetable curry on top of rice.

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