Thai Yellow Curry + Coconut Jasmine Rice

Don’t let the title of this scare you. I am the queen of simple and quick recipes, and this one is nothing short of a breeze. This is my go-to dish when I’ve had a long day, don’t feel like cooking, but I want something tasty!

At any given time, I always have these ingredients in my kitchen.

SIDE NOTE FOR MY VEG HEADS: You can make it with or without chicken.

Let’s Get To Cooking:

Part 1 – Coconut Jasmine Rice

1 1/4 Cup of Water
(1) 14 oz can of Lite Coconut Milk
1 1/2 cups of uncooked Jasmine Rice
A pinch of salt

Combine all in a rice cookeror slow cooker. Give it a nice stir and press the white rice button. If you are cooking on the stove: add all ingredients to a pot, stir, cover and cook on low heat, simmering for 18-20 minutes, or until rice is tender.

Part 2 – Thai Yellow Curry Chicken

Chicken Breast
1 can of Chickpeas
1 bottle of Trader Joes Thai Yellow Curry Sauce

Throw a little olive oil in a skillet, toss in the chicken, and cook over medium heat. Once the chicken is fully cooked I will usually add in the chickpeas for a quick browning session and then I place it on top of the rice and then cover with the Thai Yellow Curry Sauce. Viola!

*** SIDE NOTE: I always like to add veggies to my meals

This meal is rally that easy!! The next time you are running a little low on time or just don’t feel like spending a lot of time in the kitchen for a good meal, whip this up.

Got any fast and delish recipes?! Share them with us in the comment section or tag me in your posts.

Kara Duenas