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Chicken and Veggies Red Coconut Curry

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Serves 4 | 
Bold and spicy flavors throughout.


2 tablespoons olive oil
2 boneless skinless chicken breasts, cut in thin strips
Salt, to taste
Ground black pepper, to taste
2 cans coconut milk, 13.5 oz each
2 tablespoon red curry paste
1 package stir fry vegetable mix, 12 oz.
1 tablespoon fresh lime juice
Steamed rice, for serving


  1. Pour olive oil into a large skillet. Bring to high heat.
  2. Once hot, place chicken in the skillet and season with salt and pepper. Cook the chicken for 5 minutes, stirring often.
  3. Reduce heat to medium and add coconut milk. Bring to a boil.
  4. Add red curry paste and vegetable stir fry mix. Stir together and cook until vegetables are tender.
  5. Remove the skillet from the heat. Spritz lime juice over top and stir to combine.
  6. Serve with steamed rice and enjoy!
Main Ingredient: Chicken Breast
Cooking Method: Stir-Fry
Course: Dinner

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