Prepare rice in microwave according to package directions. Heat oil in large skillet over medium-high heat. Add onion and stir-fry 1 minute.
When we say this is the easiest chicken curry recipe... we mean it! From start to finish, this Indian-inspired dish only takes 15 minutes to prepare. Now, that's quick!
Servings and Ingredients
|2 c. Hy-Vee Instant long grain white rice|
|1 tbsp. Hy-Vee vegetable oil|
|1 medium yellow onion, sliced|
|3 tbsp. red curry paste|
|2 tsp. bottled minced garlic|
|1 (13.5-oz.) can Hy-Vee coconut milk|
|¾ c. Hy-Vee chicken broth|
|3 tbsp. Hy-Vee crunchy peanut butter|
|2 tsp. Hy-Vee less sodium soy sauce|
|2 c. Hy-Vee Kitchen picked rotisserie chicken|
|1 c. Full Circle Market organic baby spinach, tightly packed|
|⅓ c. Hy-Vee lightly salted dry roasted peanuts, chopped|
|Fresno chile pepper, seeded and sliced, for garnish|
|Lime wedges, for serving|
Things To Grab
- Large skillet
Add curry paste and garlic to skillet. Cook 30 seconds or until fragrant. Stir in coconut milk, chicken broth, peanut butter, and soy sauce. Bring to a boil, stirring constantly. Add chicken; heat through.
Stir in spinach; cook until wilted. Spoon rice into serving bowls. Top with chicken curry and peanuts. Garnish with Fresno chile; serve with lime wedges, if desired.
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 40mg
- Sodium: 760mg
- Total Carbohydrates: 45g
- Protein: 18g