Two bowls of Chicken with Peanut Coconut Curry

Hands On:

5 minutes

Total Time:

15 minutes

Serves:

Ingredients

2 cups Hy-Vee Instant long grain white rice
1 tbsp Hy-Vee vegetable oil
1 medium yellow onion, sliced
3 tbsp red curry paste
2 tsp bottled minced garlic
1 (13.5-oz.) can Hy-Vee coconut milk
¾ cup Hy-Vee chicken broth
3 tbsp Hy-Vee crunchy peanut butter
2 tsp Hy-Vee less sodium soy sauce
2 cups Hy-Vee Kitchen picked rotisserie chicken
1 cup Full Circle Market organic baby spinach, tightly packed
⅓ cup Hy-Vee lightly salted dry roasted peanuts, chopped
Fresno chile pepper, seeded and sliced, for garnish
Lime wedges, for serving

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Preparation

Prepare rice in microwave according to package directions. Heat oil in large skillet over medium-high heat. Add onion and stir-fry 1 minute.

Add curry paste and garlic to skillet. Cook 30 seconds or until fragrant. Stir in coconut milk, chicken broth, peanut butter, and soy sauce. Bring to a boil, stirring constantly. Add chicken; heat through.

Stir in spinach; cook until wilted. Spoon rice into serving bowls. Top with chicken curry and peanuts. Garnish with Fresno chile; serve with lime wedges, if desired.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		520
% Daily Value*
Total Fat: 31g		40%
	Saturated Fat: 11g
	Trans Fat: 0g
Cholesterol: 40mg		13%
Sodium: 760mg		33%
Total Carbohydrate: 45g		16%
	Dietary Fiber: 4g	14%
	Sugars: 3g	6%
Protein: 18g		36%