Red Curry Chicken

A couple years back, Kansas City finally got a Trader Joe’s.  At the time it opened, I had never been to a Trader Joe’s. I’ve now been there on several trips (sometimes with Brett’s mom, sometimes solo) and it holds a special place in my heart!

Trader Joe’s is really a vegan-/organic-/cheap wine-lover’s paradise. The products are inexpensive and unique. I generally start on one side of the store, tossing different types of chips and snack mixes into the cart. The next aisle over is my favorite: SAUCES! Oils! Canned goods!!! This is where I load up on everything from a gallon of extra virgin olive oil (for about $6) to teriyaki sauces to curries to canned crab. Canned olives, artichokes, peppers, etc. Fast forward two lanes…and we’re into the wine. Wine upon wine upon wine. Two-buck-chuck. Reds, whites…all super cheap. I came home with an entire case a few weeks back. My wine rack is happy!

This red curry chicken is a very simple dish that can easily be made with any type of bottled curry sauce. You can also use any vegetable or “addition” that you like. I originally wanted to have the green beans on the side, but made the last-minute decision to throw them into the mix. The pineapple is sweet and juicy, and one of the best things about this meal. Enjoy!

Red Curry Chicken – no recipe source

2-3 chicken breasts, trimmed and cut into 1-inch chunks
1 can pineapple chunks, drained
3-4 handfuls of fresh green beans, trimmed and cut into 1-inch pieces
11 ounce bottle of red curry simmer sauce – Trader Joe’s or similar
red pepper flakes, salt, pepper
white jasmine rice, cooked according to directions

Heat 2 TBS olive oil over med-high heat in large skillet. Cook chicken 4-5 minutes on each side until cooked through; remove from pan. Add green beans to hot pan, adding more oil if needed. Saute until green beans are bright green and crispy tender, about 8 minutes. Add remaining ingredients to pan (not rice) and return chicken to pan. Stir well. Serve chicken over cooked jasmine rice.

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