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Thai Chicken Curry in a Hurry
Prep Time:
10 minutes
Cook Time:
12 minutes
4 servings

1 tbsp. vegetable oil

1 lb. H-E-B Natural Boneless Skinless Chicken Breast, cut into 1 inch pieces

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

* salt


Heat oil in large skillet on Medium- High. Add chicken and sauté until cooked, about 8 mi
Stir in potatoes and cauliflower blend, curry paste, curry powder, and cumin. 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, stirring occasionally. Ad
d water, if mixture is too thick.
Salt to taste.

Nutritional Information

Calories: 290, Total Fat: 14g, Saturated Fat: 6g, Sodium: 340mg, Dietary Fiber: 3g, Prote
in: 28g


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