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Coconut Chicken Curry

Active Time: 40 Minutes

Total Time: 40 Minutes

Amount: 4 servings

1 (13.5 ounce) can Essential Everyday Light Coconut Milk
3 tablespoons green curry paste
3 tablespoons Essential Everyday Pure Vegetable Oil
1 pound boneless, skinless chicken breasts , cubed
1 (14.5 ounce) can Essential Everyday Sliced Stewed Tomatoes with Onion, Celery & Bell Pepper , drained
1 (16 ounce) package Essential Everyday Frozen California Blend Vegetables , thawed
3 cups cooked Essential Everyday Jasmine Rice

In small saucepan over medium heat, combine coconut milk, curry paste and 1 tablespoon vegetable oil. Bring to a boil, stirring occasionally; boil 1 minute. Set aside.
Meanwhile, heat wok or large skillet over high heat. When hot, add remaining oil. Add chicken and stir-fry until cooked through and no longer pink in center; remove from wok.
Add vegetables and tomatoes to wok; stir-fry until tender. Drain vegetables and return to wok. Add chicken and curry sauce to wok; bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat; stir in cooked rice.