- 10 minutes
- 20 minutes
This delicious red curry sauce is made with Food Lion Tom Yum Broth and Thai red curry paste. Add in some boneless chicken and red bell pepper, and you've got one delicious Asian meal!
- Heat the olive oil in a Dutch Oven or a large wok or skillet until hot. Add the garlic and stir-fry for about 30 seconds over high heat, until it gets aromatic.
- Turn the heat down to medium-high and add the chicken pieces to the pot and cook for about 4 to 5 minutes until the chicken is no longer pink.
- Stir in the Tom Yum broth, curry paste, snow peas, zucchini, and red bell pepper. Bring to a boil, then turn the heat down and simmer for another 10 minutes. Remove from heat and garnish with fresh cilantro. Serve immediately over cooked rice.