Spicy Thai Chicken and Vegetables Recipe | Dierbergs Markets

Ingredients

• 1 can (15 ounces) lite coconut milk
• 3 to 4 tablespoons red curry paste
• 3 tablespoons reduced-sodium soy sauce
• 1 can (15 ounces) baby corn, drained and cut into thirds
• 1 red bell pepper, quartered, seeded, and cut into strips
• ½ pound snow peas, trimmed and cut in half
• 2 cups freshly shredded carrot
• 1 cup slivered onion
• 1 to 1¼ pounds boneless, skinless chicken breast halves, cut into bite-size pieces
• Hot cooked rice
• 1 package (0.75 ounce) fresh basil, thinly sliced (about ¼ cup)