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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