Thai Chicken Curry in a Hurry
1 tbsp. vegetable oil
1 lb. H-E-B Natural Boneless Skinless Chicken Breast, cut into 1 inch
1 pkg. H-E-B Frozen Potatoes and Cauliflower Blend
2 Tbsp. red curry paste
2 Tbsp. curry powder
1/4 tsp. cumin
1 can (13.5 oz.) unsweetened, light coconut milk
Heat oil in large skillet on Medium-
High. Add chicken and sauté unti
cooked, about 8 minutes.
Stir in potatoes and cauliflower blend,
curry paste, curry powder, an
Cook until fragrant, about 1 minute.
Add coconut milk. Cover and bring
to a boil.
Reduce heat to a simmer, continue
cooking until heated through, stirr
occasionally. Add water, if mixture is
Salt to taste.
Calories: 290, Total Fat: 14g, Saturated Fat: 6g, Sodium: 340mg, Diet
ary Fiber: 3g, Protein: 28g