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National Curried Chicken Day (Recipe)

 

Saffron Road’s Thai Red Curry Chicken and Veggies

 

Ingredients

  • ¾ lb chicken breast – cubed
  • 2 tsp rosemary
  • 2 tbsp olive oil
  • 1 large white onion – sliced
  • 12 string beans – cut
  • 3 potatoes – cubed
  • 7 large carrots – chopped
  • 7 radishes – sliced
  • 1 lime
  • Dash of salt and pepper – to taste
  • 1 packet of Saffron Road Thai Red Curry Sauce
  • 2 cups brown or white rice

 

 

Directions

  • Sprinkle chicken with salt and pepper and sautee in 2 tbsp rosemary-infused oil until almost cooked through. Remove chicken from the pan.
  • In the same pan, sautee onions until lightly brown. Add string beans, potatoes, carrots and radishes (any combination of veggies would work) for about 10 minutes until cooked.
  • Add the chicken back to the pan and add the packet of Thai Red Curry Sauce and let simmer for 10-15 minutes.
  • In a separate pot, cook brown or white rice.
  • Enjoy!
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