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Thai Chicken Curry in a Hurry

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Quick and easy

Quick and easy

Quick and easy

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 minutes.

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. Add water, if mixture is too thick.

Salt to taste.
Nutritional Information
Calories: 290, Total Fat: 14g, Saturated Fat: 6g, Sodium: 340mg, Dietary Fiber: 3g, Protein: 28g
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