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Prepare the jasmine rice: Rinse the Trader Joe's Organic Jasmine Rice under cold water until the water runs clear. Combine the rinsed rice and 2 1/4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While the rice is cooking, heat olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.

Add the sliced bell peppers and broccoli florets to the same pan. Sauté for 3-5 minutes until the vegetables are slightly tender-crisp.

Pour in the Trader Joe's Green Curry Simmer Sauce and Trader Joe's Organic Coconut Milk. Bring the mixture to a gentle simmer, stirring occasionally.

Return the cooked chicken to the pan with the curry sauce and vegetables. Simmer for another 5-7 minutes, allowing the flavors to meld and the chicken to heat through.

Stir in the fresh lime juice. Taste and adjust seasoning if necessary.

Serve the Thai Green Curry hot over the fluffy jasmine rice. Garnish with fresh chopped basil and a lime wedge.


Prepare the jasmine rice: Rinse the Trader Joe's Organic Jasmine Rice under cold water until the water runs clear. Combine the rinsed rice and 2 1/4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While the rice is cooking, heat olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.

Add the sliced bell peppers and broccoli florets to the same pan. Sauté for 3-5 minutes until the vegetables are slightly tender-crisp.

Pour in the Trader Joe's Green Curry Simmer Sauce and Trader Joe's Organic Coconut Milk. Bring the mixture to a gentle simmer, stirring occasionally.

Return the cooked chicken to the pan with the curry sauce and vegetables. Simmer for another 5-7 minutes, allowing the flavors to meld and the chicken to heat through.

Stir in the fresh lime juice. Taste and adjust seasoning if necessary.

Serve the Thai Green Curry hot over the fluffy jasmine rice. Garnish with fresh chopped basil and a lime wedge.
