Ingredients
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces1-1/3 cups light coconut milk2 tablespoons red curry paste1/2 teaspoon salt1 package (16 ounces) frozen stir-fry vegetable blend3 cups hot cooked brown rice
Preparation
Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken.
Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.
