Thai Chicken Curry

A flavourful thai curry with chicken, lemongrass and peanuts served over basmati rice.
~ Cooking time 10-15 minutes - stovetop
Made with Free Run/Grain Fed Chicken~

 
Cooking Instructions

Food Safety Tips Prior to Cooking:

Store in freezer until 48 hours prior to cooking.
Set in pan & thaw in refrigerator.
Cook to internal temperature of 74C/165F.

Cooking Instructions:

Cook rice according to instructions provided.
Place the contents of chicken bag in a medium skillet, preferably nonstick, and turn the heat to medium-high. Cook the chicken, stirring occasionally, until it loses its raw color. Add the coconut milk and turn the heat to medium.
Cook for another 2 to 3 minutes until cooked through, then stir in the nuts and cook for another 30 seconds. Serve over rice.


Nutritional Information

Per Serving: 787 Calories; 55g Fat (60.5% calories from fat); 35g Protein; 45g Carbohydrate; 5g Dietary Fiber; 59mg Cholesterol; 108mg Sodium.

Contains peanuts and fish sauce. Mildly Spicy.
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