Thai Curry Chicken & Vegetables Recipe - Cook With Campbells Canada

Directions

Heat oil in large nonstick skillet over medium-high heat. Cook chicken, stirring occasionally, for 5 minutes until lightly browned. Transfer to plate. Reduce heat to medium.
Add peppers to pan; cook, stirring, for 2 minutes. Add garlic, ginger and curry paste; cook, stirring, for 1 minute until fragrant. Stir in soup, water and lime juice.
Return chicken to pan and stir into sauce. Simmer, covered, for 5 minutes until chicken is cooked through and peppers are tender-crisp. Sprinkle with green onions and cilantro.

Curry paste comes in many varieties: Thai options include red, green and yellow, and the Indian varieties are available in mild, medium and hot. Experiment with different types for a flavour twist and depending on how spicy you like your curry to be.
Using a no-salt added soup helps you control the sodium in your recipe. Season the chicken and the sauce with salt or sodium-reduced soy sauce to taste, if you like.
Serve this curry over the starch of your choice, such as cooked rice or rice noodles.