- 1 pkg. Plentiful Pantry Thai Coconut Soup
- 4 C. Water
- 1 lb. Chicken Breast (boneless/skinless), diced
- 1-2 Red or Green Bell Peppers, sliced
- 2 Tbsp. Olive Oil
- 3 C. White Rice (Basmati, Jasmine, etc.)
Cook rice according to directions. Fluff it with a fork once finished. While rice is cooking, start cooking the curry sauce.
Whisk contents of all 3 packets into 4 cups warm water. Bring to a boil. Lower heat and simmer for 20-25 minutes, stirring occasionally. Add 2 tbsp olive oil to saute pan. Cook chicken thoroughly, roughly 3-5 minutes per side, remove from pan and cut up into 1″ pieces. Slice bell peppers and add to pan, saute for 2-4 minutes. Add chicken to curry soup in the last 5 minutes.
Spoon rice onto plate and top with curry mixture. Enjoy!
If you prefer your curry “ramped up” with more vegetables, you can add some 1″ potato pieces, sliced carrots and fresh sliced mushrooms.