2cupscooked brown rice(or use 10 oz package of frozen rice, cooked)
2cupscooked green beans(or use 14 ounce canned green beans...drain them but no need to cook further)
1cupcanned coconut milk(like the unsweetened/first pressing kind from A Taste of Thai)
Instructions
Place the chicken pieces in a large skillet and heat over medium heat.
2 ½ cups cooked chicken, in bite-size pieces
Sprinkle with the curry powder and salt, and saute until all are combined and chicken is warmed up.
2 ½ teaspoons curry powder, ½ teaspoon salt
Add rice, green beans, and coconut milk. Heat and stir for 2-3 minutes until hot.
2 cups cooked brown rice, 2 cups cooked green beans, 1 cup canned coconut milk
Video
Notes
You can use any fresh, frozen, or canned veggies. To use canned veggies, just drain and add. To use fresh or frozen, cook before using.
You can use leftover chicken or pre-cooked frozen chicken. I like to cook chicken ahead of time, chop it, and freeze it to use in this recipe. In a pinch, however, it's handy to use store-bought frozen diced chicken, like the kind from Tyson.
Don't have pre-cooked chicken handy when you start to make this recipe? Poach your raw chicken by placing it in a saucepan, covering it with about an inch of water, and bringing it to a boil. Lower the heat until the water is simmering, cover the pot, and let the chicken cook until done, about 8-15 minutes depending on the thickness.
Add some cayenne pepper if you want to add some heat.
Serve with a side salad for a complete meal!
Store leftovers in the fridge up to 3 days.
Freeze in an airtight container for up to 3 months.
To reheat, thaw overnight in the refrigerator first (if frozen), then heat in the microwave, or on the stove top. (You may need to add a little water to reconstitute the rice if it seems a little dry.)