Easy Coconut Chicken Curry
4 ozcubed chicken breast
1 cup frozen Asian vegetable blend
(or other non-starchy veggie blend)
¼ cup light coconut milk
¼ cup water or low sodium chicken broth
1 tsp curry powder
½ tsp red curry paste (optional but delicious!)
1.Spray a pot with oil in a spray bottle and heat over medium heat.
2.Add the cubed chicken and cook until browned and mostly cooked through.
3.Add the veggies, coconut milk, water, curry powder, and curry paste.
4.Simmer for about 10 minutes, until the chicken is fully cooked, the veggies are heated, and the sauce is slightly thickened.
5.Serve over brown rice with salad.