Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 2 cloves garlic (thinly sliced)
  • ½ cup yellow onion (¼-inch thick slices)
  • 1 ½ cups bell pepper (¼-inch thick slices, about 2 peppers)
  • 1 ½ cups mushrooms (¼-inch thick slices)
  • 1 pound chicken breast (sliced into ½-inch by 2-inch strips)
  • 11 ounces red curry sauce
  • 13.5 ounces coconut milk
  • 1 cup sweet potatoes (peeled and cut into ¼-inch slices)
  • 1 cup carrot (peeled and cut into ¼-inch slices)
  • 2 cups zucchini (¼-inch thick slices)

Instruction

  • In a medium-sized pot, add 1 tablespoon of vegetable oil. Heat over medium-high heat until the pan is hot.
  • Add garlic and onions, sauté over medium heat for 3 minutes, until tender.
  • Add bell pepper, sauté for 2 minutes.
  • Add mushrooms, sauté for 3 minutes.
  • Add chicken, sauté for 4 to 5 minutes until cooked through.
  • Add curry sauce and coconut milk to the chicken mixture. Bring to a boil then quickly reduce to a low simmer. Meanwhile, steam the remaining vegetables.
  • In a steamer, cook sweet potatoes (7 minutes), carrots (5 minutes), zucchini (3 minutes) or until tender (will vary with size).
  • Add steamed vegetables to the chicken mixture and stir to combine. Serve with rice or quinoa.