We take diced boneless, skinless chicken breasts and simmer it in a sauce of coconut milk, zucchini, red bell peppers, green beans, carrots, basil, and red curry paste to create a quick, satisfying, and perfectly blended Thai meal. Goes great with our cauliflower rice. We give you the red curry paste to take home so you can control the heat!
please note this meal has fish sauce in it. If you are allergic to fish please let us know and we can substitute with coconut aminos or leave out.
Allergies- Gluten, Dairy, Soy, Nut and Egg Free
Ingredients- Chicken breasts, coconut milk, zucchini, green bean, carrots, basil, onions, bell peppers, garlic, chicken broth, fish sauce, keffir lime leaves, coconut palm sugar, red curry paste.
Cooking InstructionsThai Red Curry Chicken
Thaw completely. Stove-Top- Pour contents of coconut milk bag into a large skillet. Simmer on med/high heat for 8 minutes. Add contents of Chicken bag and simmer for 8-10 minutes, or until cooked through. Add desired amount of red curry paste, tasting to make sure it does not get too spicy.
Remove lime leaf/leaves. Serving Suggestion: Coconut Rice or brown rice. HC Points- 5pts