Instructions

1. 1

   Cook the Trader Joe's Jasmine rice according to package directions. Typically, this involves combining 2 cups of rice with 3 cups of water in a pot, bringing to a boil, then reducing heat to low, covering, and simmering for 15-20 minutes until water is absorbed. Let stand for 5 minutes, then fluff with a fork.

   ⏱️ 25 min

   
2. 2

   While the rice cooks, heat the Trader Joe's peanut oil in a large pot or Dutch oven over medium-high heat. Add the cut chicken thighs and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. The chicken does not need to be cooked through at this point.

   ⏱️ 7 min

   
3. 3

   Pour in the entire jar of Trader Joe's Thai Yellow Curry Sauce and the can of Trader Joe's organic full-fat coconut milk. Stir well to combine. Bring the mixture to a gentle simmer.

   ⏱️ 3 min

   
4. 4

   Add the Trader Joe's frozen bell pepper strips and frozen broccoli florets to the pot. Stir to incorporate them into the curry sauce. Cover the pot and continue to simmer for 8-10 minutes, or until the vegetables are tender-crisp and the chicken is cooked through.

   ⏱️ 10 min

   
5. 5

   Stir in the Trader Joe's organic baby spinach until it wilts, which should only take 1-2 minutes. Taste the curry and adjust seasoning if necessary (though the TJ's sauce is usually perfectly balanced).

   ⏱️ 2 min

   
6. 6

   Serve the Thai Yellow Curry hot over the cooked Jasmine rice. Garnish with fresh chopped cilantro and serve with lime wedges on the side for squeezing.

   ⏱️ 3 min

   

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Nutrition Facts (per serving)