thai-red-curry-chicken-vegetables

Chicken Recipe Collection

Thai Red Curry Chicken & Vegetables

The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts.

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
  • 1-1/3 cups light coconut milk
  • 2 tablespoons red curry paste
  • 1/2 teaspoon salt
  • 1 package (16 ounces) frozen stir-fry vegetable blend
  • 3 cups hot cooked brown rice

Directions

Directions

  1. Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken.
  2. Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.