True to form, our Thai yellow curry is filled with aromatic flavor. Creamy coconut milk, lemongrass, garlic, shallots, and a blend of spices add deep, complex flavor to the sauce which envelops tender pieces of chicken, peppers, and onions. A side of white rice rounds out this delicious meal.
Meal Card: Thai Chicken Yellow Curry
Ingredients
- 1-2 packets Thai yellow curry sauce
- 1-2 packages diced chicken
- 1-2 packages peppers & onions
- 1-2 packages jasmine white rice
Directions
1) Run curry sauce under warm water to thaw. Before opening, tap diced chicken and peppers and onions on the counter to break up any large pieces. Open and place in a Suvie pan. Pour thawed curry sauce over the chicken and vegetables. Place pan in the top zone of Suvie.
2) Before opening, tap jasmine rice on the counter to break up any large pieces. Open and place in a Suvie pan. Season with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp ground black pepper (for 4 servings, season with 2 tbsp olive oil, 1 tsp salt, and ½ tsp ground black pepper). Place pan in the bottom zone of Suvie.
3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 300°F for 8 mins (for 4 servings, Roast at 350°F for 40 mins)
Top Zone: Roast at 350°F for 30 minutes (for 4 servings, Roast for 40 minutes)
4) After cooking, remove pans from Suvie. Stir chicken, vegetables, and curry sauce together and season to taste with salt and pepper. Fluff rice with a fork and divide between plates. Spoon chicken curry over the rice and serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 670, Total Fat 19g, Total Carbohydrates 76g, Total Sodium 1060mg, Total Protein 48g.
