THAI CHICKEN VEGETABLE CURRY

By foodiva

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic thinly sliced
• 1/2 cup yellow onion thinly sliced
• 1 1/2 cups bell pepper thinly sliced in 3 inch long strips
• 1 1/2 cups mushrooms sliced
• 8 ounces chicken breast sliced into 1/2 inch by 2 inch strips
• 11 ounces red curry sauce (1 bottle from Trader Joes)
• 13 1/2 ounces coconut milk I recommend Chaokoh brand
• 1 cup sweet potatoes 1/4 inch slices
• 1 cup carrot cut on a bias
• 2 cups zucchini cut on a bias

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from jessicagavin.com

Preparation

Step 1

In a medium sized pot, add 1 tablespoon of vegetable oil. Heat over medium high until the pan is hot. Add garlic and onions, sauté over medium heat for 3 minutes, until tender. Add bell pepper, sauté for 2 minutes. Add mushrooms, sauté for 3 minutes. Add chicken, sauté for 4 to 5 minutes until cooked through.

Add the curry sauce and coconut milk to the chicken mixture. Bring to a boil then quickly reduce to a low simmer.

In a steamer, cook sweet potatoes (7 minutes), carrots (5 minutes), zucchini (3 minutes) or until tender (will vary with size). Add steamed vegetables to the chicken mixture and stir to combine. Serve with rice or quinoa.