Thai Chicken Curry
Put that takeout menu back in the drawer! Tonight, you can make your own Thai Chicken Curry in just 20 minutes. With a well-stocked pantry – your “Cantry” – filled with canned ingredients like coconut milk, chicken breast, sweet potatoes and green beans, you can get through the week with creative meals you’ll feel great about serving your family and friends.
Prep Time: 5 minutes
Cook Time: 15 minutes
1 tablespoon vegetable oil
1 medium red onion, sliced
1 large garlic clove, minced
1 tablespoon minced ginger
1 tablespoon red curry paste
1 (13.5-ounce) can coconut milk
1 (10-ounce) can chicken breast, drained and flaked
1 (16-ounce) can sweet potatoes, drained and cut into 1-inch chunks
1 (8-ounce) can cut green beans, drained
Chopped cilantro for garnish**
In 3-quart saucepan over medium heat, in hot oil, cook red onion, garlic and ginger until softened, about 5 minutes. Add red curry paste; cook 1 minute.
Add coconut milk, chicken, green beans and sweet potatoes. Over high heat, heat to boiling. Simmer, uncovered, 10 minutes to blend flavors, stirring occasionally. Garnish with chopped cilantro.