Our yellow curry is packed with all the bright flavors of Thailand thanks to a delicate blend of lemongrass, galangal, coconut, and coriander. Rich and creamy, this sauce is roasted alongside juicy chunks of chicken breast and served with green beans, peppers, onions, and jasmine rice.
Meal Card: Thai Yellow Curry Chicken
Ingredients
- 1-2 packages grilled diced chicken
- 1-2 packets Thai Curry Sauce
- 1-2 packages peppers & onions
- 1-2 packages jasmine rice
- 1-2 packages green beans
Directions
1) Place packet of Thai yellow curry sauce in a bowl of hot water to thaw.
2) Open chicken, green beans, and peppers & onions into a Suvie pan. Pour thawed Thai yellow curry over. Place pan in the top zone of Suvie.
3) Before opening, tap package of rice on the counter to break up any large pieces. Open rice into a Suvie pan. Season generously with olive oil, salt, and pepper. Place pan in the bottom zone of Suvie.
4) 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 minutes (for 4 servings, Roast for 12 minutes)
Top Zone:Roast at 325°F for 30 minutes (for 4 servings, Roast for 35 minutes)
5) Remove pans from Suvie. Stir Thai curry sauce, chicken, and vegetables together and season to taste with salt and pepper. Return pan to Suvie and broil 5 minutes.
6) Fluff rice with a fork and divide between plates with the chicken curry.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 760, Total Fat 18g, Total Carbohydrates 86g, Total Sodium 1400mg, Total Protein 54g.
