Thai Chicken Curry in a Hurry

Prep Time:
10 minutes
Cook Time:
12 minutes
4 servings

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1tbsp. vegetable oil,

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

1pkg. H-E-B Frozen Potatoes and Cauliflower Blend,

2Tbsp. red curry paste,

2Tbsp. curry powder,

1/4tsp. cumin,

1can (13.5 oz.) unsweetened, light coconut milk,



1 Heat oil in large skillet on Medium- High. Add chicken and sauté until cooked, about 8 minutes.

2 Stir in potatoes and cauliflower blend, curry paste, curry powder, and cumin. Cook until fragrant, about 1 minute.

3 Add coconut milk. Cover and bring to a boil.

4 Reduce heat to a simmer, continue cooking until heated through, stirring occasionally. Add water, if mixture is too thick.

5 Salt to taste.

Nutritional Information

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

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