Toppings (optional): Thai basil leaves or cilantro, lime wedges
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In Multipurpose Steamer, combine rice with 2 1⁄2 cups water. Microwave on high, uncovered, 15 min.
- Meanwhile, in a wok, combine seasoning and coconut milk. Bring to a boil over high heat, stirring often. Cook for 2 min.
- Cut chicken into small pieces. Add to wok and bring back to a boil. Cover; reduce heat to medium and simmer, stirring occasionally, until chicken is cooked through, about 6 min.
- Meanwhile, coarsely chop snow peas. Once chicken is cooked, add snow peas and frozen peas. Cover and simmer, 2 min.
- Divide curry into bowls and top each with 1⁄2 cup rice and toppings, if desired.
Make it vegetarian: Swap meat for 4 cups lentils or beans.
Serve with 1 cup sliced vegetables, your choice.
Per serving: Calories 490, Fat 11 g (Saturated 7 g, Trans 0 g), Cholesterol 85 mg, Sodium 470 mg, Carbohydrate 60 g (Fibre 5 g, Sugars 6 g), Protein 35 g.
20 min
4 servings
$4.83/serving
Toppings (optional): Thai basil leaves or cilantro, lime wedges
20 min4 servings$4.83/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In Multipurpose Steamer, combine rice with 2 1⁄2 cups water. Microwave on high, uncovered, 15 min.
- Meanwhile, in a wok, combine seasoning and coconut milk. Bring to a boil over high heat, stirring often. Cook for 2 min.
- Cut chicken into small pieces. Add to wok and bring back to a boil. Cover; reduce heat to medium and simmer, stirring occasionally, until chicken is cooked through, about 6 min.
- Meanwhile, coarsely chop snow peas. Once chicken is cooked, add snow peas and frozen peas. Cover and simmer, 2 min.
- Divide curry into bowls and top each with 1⁄2 cup rice and toppings, if desired.
Make it vegetarian: Swap meat for 4 cups lentils or beans.
Serve with 1 cup sliced vegetables, your choice.
Per serving: Calories 490, Fat 11 g (Saturated 7 g, Trans 0 g), Cholesterol 85 mg, Sodium 470 mg, Carbohydrate 60 g (Fibre 5 g, Sugars 6 g), Protein 35 g.
