Thai Red Curry

Ingredients

• 1 pkg Thai Red Curry Seasoning
• 1 can (14 oz/398 ml) light coconut milk
• 1 lb (450 g) boneless, skinless chicken breasts
• 3 cups mixed vegetables, your choice
• ¹⁄₂ lime
• 1 tsp low sodium soy sauce

Preparation

1. In a wok, combine seasoning with coconut milk over medium-high heat. Bring to a boil, reduce heat, and simmer for 2 min.
2. Meanwhile, cut chicken into bite-sized pieces. Add chicken to wok and cook for 5–7 min.
3. Stir in vegetables and simmer for 2 min, depending on the type of vegetables.
4. Using 2-in-1 Citrus Press, squeeze in juice from lime. Add soy sauce; stir to mix.