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Thai Red Curry Chicken and Veggies


  • ¾ 1 lb Chicken Breast – Cubed
  • 2 Teaspoons Rosemary
  • 2 Tablespoons of Olive Oil
  • 1 Large White Onion - Sliced
  • 12 String Beans - Cut
  • 3 Potatoes - Cubed
  • 7 Large Carrots - Chopped
  • 7 Radishes- Sliced
  • One Lime
  • Dash of S & P
  • 1 Packet of Saffron Road Thai Red Curry Sauce
  • 2 Cups of Brown Rice


  1. Sprinkle Chicken with Salt and Pepper and Sautee in 2 tablespoons Rosemary-Infused Oil until almost cooked-through. Remove the chicken from the pan.
  2. In the same pan Sautee Onions until a lightly brown. Add Green Beans, Potatoes, Carrots, and Radishes (any combination of veggies would work) for about 10 minutes until cooked.
  3. Add the Chicken back to the pan and add the packet of Thai Red Curry Sauce and let simmer for 10-15 minutes.
  4. In a separate pot cook brown or white rice and there you have it!
  5. Enjoy!
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