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Red Coconut Curry with Chicken & Vegetables





Serves 4
Ingredients:
| 2 boneless skinless chicken breasts, cut in thin strips |
| 2 tablespoons olive oil |
| Fresh cilantro, chopped |
| 1 package Samurai Stir Fry Mix, (found in produce) |
| 2 cans coconut milk |
| 2 tablespoon red curry paste |
| 1 tablespoon fresh lime juice |
| Salt, to taste |
| Pepper, to taste |
Directions:
- Place large skillet on high heat with oil. Add chicken, salt & pepper and stir-fry for up to 5 minutes. Add coconut milk and turn heat to medium, bring to boil, add vegetables and curry paste. Let reduce until milk starts to thicken and vegetables are tender. Turn off heat, season with salt, add lime juice and cilantro and toss. Serve immediately over rice or rice noodles!
| Course: | Dinner |
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