This weekend I did something I rarely do.
I attempted to create 3 recipes from scratch, with limited prep and cook time.
I am normally a really boring person when it comes to meals. Honestly, it’s kind of embarrassing.
The first two I can’t really speak about now, as I am working in collaboration with MorningStar farms. But the final one I can certainly spill!! I got the recipe from Cooking Light and whipped it up in a flash last night.
This recipe is crazy easy. So versatile and quick!!
Thai Green Curry Chicken
1 med onion, sliced
1 small zucchini, sliced
1 red bell pepper, cut into thin strips
2 tsp green curry paste (I used regular concentrated curry paste since I couldn’t find green)
2 cups rotisserie chicken, sliced
1 cup reduced sodium chicken broth
2/3 cup light coconut milk
fresh cilantro leaves, chopped, optional
lime wedges, optional
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, and sauté 5 minutes. Add zucchini and bell pepper, and sauté 3 minutes; stir in curry paste. Add chicken, broth, and coconut milk to pan; bring to a boil. Reduce heat, and simmer 3 minutes. Spoon evenly into 4 bowls; sprinkle evenly with cilantro. Serve with lime wedges, and garnish with cilantro sprigs, if desired.
You can serve this over rice, quinoa or with tortilla chips! The variations are endless 🙂