Fresh Markets

Thai Red Curry Chicken Stir Fry

30 minutesServes 46 reviews
Thai Red Curry Chicken Stir Fry


  • Mahatma Rice
  • 1 Stir Fry Veggie Kit
  • 4 tbsp canola oil, divided
  • Kosher salt and freshly ground black pepper
  • 1½ lb Chicken Breast Strips
  • 1 pouch Saffron Road Thai Red Curry Simmer Sauce
  • fresh basil, chopped

Stir Fry Veggie Kit:

  • 1 c Napa Cabbage
  • 1 c Bok Choy
  • ½ red bell pepper, diced
  • 1 c mushrooms, sliced
  • 1 c yellow squash, cubed
  • 1 c broccoli florets
  • 12 snow peas
  • ⅓ red onion, diced
  • 10 asparagus stalks, cut in half


Cook rice to package directions. Chop vegetables into smaller, bite-sized pieces.

Heat 2 tbsp oil in a large skillet over medium high heat until it shimmers. Add veggies, season with salt and pepper, and sauté 5-7 minutes until softened. Reduce heat to medium if vegetables begin to burn. Remove to plate and set aside.

In the same pan, add remaining 2 tbsp oil until it shimmers. Add chicken, season with salt and pepper and cook on all sides until juices run clear and no pink remains, 7-10 minutes.

Reduce heat to medium and add sauce, stirring to combine. Return vegetables to pan and stir to combine. Simmer until warmed through, about 5 minutes.

Serve stir fry mixture over cooked rice with a sprinkling of chopped fresh basil.

Shop Recipe Ingredients