Coconut Chicken Curry

Tyson® Simply Roasted Chicken Breast Strips bring slow-roasted flavor to this quick one-pot creamy coconut curry.

Tyson® Simply Roasted Chicken Breast Strips bring slow-roasted flavor to this quick one-pot creamy coconut curry.

Coconut Chicken Curry

Prep Time
5

MINUTES

5 minutes
Cook Time
25

MINUTES

25 minutes
Serves
4

Calories
420

  • Calories420
  • Total Fat30 g
  • Cholesterol50 mg
  • Sodium480 mg
  • Total Carbohydrate18 g
  • Protein19 g

Ingredients

  • 1 tablespoon vegetable oil

  • 1 red bell pepper, cored and sliced

  • 1 small yellow onion, sliced

  • 1 small sweet potato (6 ounces), peeled and cut into ½-inch dice

  • 3 tablespoons Thai red curry paste

  • 1 (15-ounce) can coconut milk

  • fresh lime juice, to taste

  • 1 (9-ounce) package Simply Roasted Chicken Breast Strips, prepared according to package directions

  • rice for serving (optional)

  • ½ cup cilantro leaves

Cooking Instructions

  • Heat oil in a large skillet over medium-high heat. Cook bell pepper, onion, and sweet potato until onion is softened, about 4 minutes.
  • Add curry paste and stir to evenly coat vegetables.
  • Stir in coconut milk, bring to a simmer, cover, and cook over medium-low heat until sweet potatoes are tender, about 15 minutes.
  • Stir in lime juice.
  • Ladle curry over rice, if using.
  • Top with Simply Roasted Chicken Breast Strips and cilantro.
  • Serve.