Thai Chicken & Vegetable Curry

Thai Chicken & Vegetable Curry
Servings: 4 Prep 5 mins Cook 15 mins

Ingredients

  • 12 ounces skinless, boneless chicken breast halves or thighs
  • 1 teaspoon curry powder
  • 2 tablespoons oil
  • 1 14 1/2 ounce can Del Monte® Organic Diced Tomatoes
  • 1 14 1/2 ounce can Del Monte® Organic Cut Green Beans, drained
  • 1 14 1/2 ounce can Del Monte® Organic Sliced Carrots, drained
  • 1/4 teaspoon crushed red pepper
  • 2 cups hot cooked rice

Make It

1. Cut chicken into 3/4-inch cubes; toss chicken evenly with curry powder.

2. Heat oil in large skillet; add chicken. Cook and stir over medium-high heat for 3 minutes.

3. Add undrained tomatoes, beans, carrots and crushed red pepper. Simmer, uncovered, 5 minutes.

4. Serve over rice and sprinkle with 1/4 cup peanuts or toasted coconut, if desired.

Note

  • Recipe courtesy of Del Monte & Starkist Just One More for Healthy Living campaign: EatJustOneMore.com