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Thai Curry Chicken

Serves 8


2 T vegetable oil
1 small can (4 oz.) Thai red curry paste*
1 pound chicken breast, boneless & skinless, cut into 2-inch cubes
2 pouches Savory Choice
1 14-ounce can unsweetened coconut milk*
2 cups water
1 teaspoon salt
Juice of 1/2 lime
Freshly steamed jasmine rice


In a sauté pan, heat 2 T oil over medium heat. Add can of Thai red curry paste. Add chicken meat and sauté until just cooked. Stir in the 2 pouches of Chicken Broth Concentrate, coconut milk, water, and salt. Bring mixture to a boil, then lower heat and add lime juice. Simmer for 20 minutes. If desired, add zest of 1/2 lime. Serve over rice.

*Available at Asian markets and in the Asian foods section of some supermarkets.