dinner

Coconut Chicken Curry

5 Mins

4 Servings

Ingredients

1 package , prepared according to package directions

1 tablespoon vegetable oil

1 red bell pepper, cored and sliced

1 small yellow onion, sliced

1 small sweet potato (6 ounces), peeled and cut into ½-inch dice

3 tablespoons Thai red curry paste

1 (15-ounce) can coconut milk

fresh lime juice, to taste

rice for serving (optional)

½ cup cilantro leaves

Grilled & Ready® Oven Roasted Diced Chicken Breast bring slow-roasted flavor to this quick one-pot creamy coconut curry.

Directions

1. Heat oil in a large skillet over medium-high heat. Cook bell pepper, onion, and sweet potato until onion is softened, about 4 minutes.

2. Add curry paste and stir to evenly coat vegetables.

3. Stir in coconut milk, bring to a simmer, cover, and cook over medium-low heat until sweet potatoes are tender, about 15 minutes.

4. Stir in lime juice.

5. Ladle curry over rice, if using.

6. Top with Grilled & Ready® Oven Roasted Diced Chicken Breast and cilantro.

7. Serve.

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