Thai Curry Simmer Sauce with Chicken and Vegetables over Jasmine Rice
This camping meal recipe was born out of a need to get more vegetables into our camping menu. Often, I found that we had a lot of produce that needed to get used up before we left… and I always ran out of time. So, in my book, one of the best ways to get a ton of veggies in is to make a stir fry!
Equipment
- Dutch Oven
Ingredients
- Trader Joe’s Thai Curry Simmer Sauce
- 1 Chicken Breast cubed into 1″ pieces
- Chopped Vegetables onion, broccoli, carrots, mushrooms… whatever we have at home that needs to get used
- 1 cup Jasmine Rice
- 2 cups Water
- 3 cloves Garlic smashed
- Olive Oil
- Salt to taste
- Pepper to taste
Instructions
- In a pan or pot with a lid, heat olive oil over low heat. Once warm, add the rice and lightly toast for 1-2 minutes. Then pour in water, butter, and garlic cloves. Bring to a boil, then drop the temperature to a simmer. Cook for approximately 12 minutes or until the rice is soft and has absorbed all of the water.
- While the rice is cooking, heat some olive oil in a Dutch oven over medium-low heat. Saute onion until soft, then add chicken, plus salt and pepper to taste. Cook for 1-2 minutes then pour in half the jar of simmer sauce. After a few minutes, add the chopped vegetables and the rest of the sauce. Cook until the chicken is cooked through and the vegetables are the texture you like (I prefer mine with some crunch to them still).
- To serve, add rice to a bowl and spoon the saucy chicken and vegetables over the top. If you’re feeling fancy, garnish with cilantro!
Nutrition
Calories: 473kcalCarbohydrates: 75gProtein: 31gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 72mgSodium: 148mgPotassium: 543mgFiber: 1gSugar: 1gVitamin A: 34IUVitamin C: 3mgCalcium: 47mgIron: 1mg
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