Thai Chicken and Vegetable Curry
Recipe Number: 1256872237
Contributor: Nancy Carol Elder
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Serves:
4
Calories Per Serving:
Preparation Time:
Difficulty: Easy
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| Ingredients: |
12 oz. skinless, boneless chicken breast halves or thighs
1 teaspoon curry powder
2 tablespoons oil
1 can (14-1/2 oz.) stewed tomatoes |
1 can (14 1/2 oz.) cut green beans, drained
1 can (14-1/2 oz.) sliced carrots, drained
1/4 teaspoon crushed red pepper
2 cups hot cooked rice
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| Cooking
Instructions: |
| Cut chicken into 3/4-inch cubes; toss chicken evenly with curry powder. Heat oil in large skillet; add chicken. Cook and stir over medium-high heat 3 minutes. Add undrained tomatoes, beans, carrots and crushed red pepper. Bring to boil; reduce heat. Simmer, uncovered, 5 minutes. |
| Serving
Suggestions: |
| Serve over rice and sprinkle with 1/4 cup peanuts or toasted coconut, if desired. |
| Additional
Comments: |
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