Haylie’s Thai Curry Chicken & Rice

A sweet and savory blend of spices, simmered with Tyson® Simply Roasted Chicken and veggies.

A sweet and savory blend of spices, simmered with Tyson® Simply Roasted Chicken and veggies.

Haylie’s Thai Curry Chicken & Rice

Prep Time
5

MINUTES

5 minutes
Cook Time
15

MINUTES

15 minutes
Serves
4

Calories
500

  • Calories500
  • Total Fat33 g
  • Cholesterol50 mg
  • Sodium170 mg
  • Total Carbohydrate33 g
  • Protein23 g

Ingredients

  • 1 cup rice

  • 1 9-oz. bag Simply Roasted Chicken Breast Strips

  • 1-2 tablespoons olive oil

  • 2 cloves of garlic, chopped

  • 1 small carrot, chopped

  • 1 cup chopped broccolini

  • 1 cup canned chickpeas, drained

  • 3 tablespoons red curry paste

  • 2 teaspoons ground ginger (optional)

  • 1 13.5-oz. can coconut milk

  • 2-3 tablespoons lime juice

  • 1 teaspoon kosher salt

  • 2 tablespoons chopped cilantro

  • Lime wedges and sprigs of cilantro for garnish

  • 1 teaspoon garlic chili sauce (optional)

  • 1 jalapeño, thinly sliced

  • Mint leaves (optional)

Cooking Instructions

  • Prepare rice according to package instructions, set aside.
  • In a medium cooking pot over medium heat, cook the chicken strips in olive oil for 4-6 minutes, turning every 2 minutes for even browning.
  • Remove chicken from pot and chop into large chunks.
  • Add garlic, carrot and broccolini to the pot and sauté 2-3 minutes until tender crisp, adding additional olive oil if needed.
  • Then add the chopped chicken and chickpeas into the pot with the red curry paste, ground ginger, coconut milk, lime juice, salt, and cilantro. Simmer another 5 minutes.
  • Serve the chicken curry over cooked rice with an extra slice of lime, and sprig of cilantro for garnish.
  • Tip: Feel free to swap carrots and broccolini for your favorite veggies!
  • For added heat and flavor, top the finished product with 1 teaspoon garlic chili sauce and garnish with jalapeño slices and mint leaves.