Thai Curry Chicken & Vegetables Recipe - Cook With Campbells Canada

Ingredients

• 2 tsp 10 mL canola oil
• 6 boneless, skinless chicken breast (about 1 ½ lb/681 g), cut into strips
• 1 each large green and red bell pepper, cubed
• 4 tsp 20 mL each minced garlic and fresh ginger
• 2 tsp 10 mL Thai red curry paste
• 1 can (284 mL) CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup
• 3 tbsp 45 mL water
• 1 tbsp 15 mL lime or lemon juice
• 3 green onion, thinly sliced
• 1/2 cup 125 mL fresh cilantro leaves