Cooking time 10 min. - Serves 4

6-7 boneness skinless chicken strips cut into chunks
1 package frozen Asian veggies
2 cloves chopped garlic
1 cup fresh pineapple cut into chunks
1 Pouch - CurrySimple Gourmet Red Curry Sauce
Jasmine rice
1 can coconut milk

*I cooked rice before curry because of the cook time the rice needed to sit* Cook Jasmine rice as directed but substitute 1/2 water with coconut milk (I used directions for 4 servings of rice).

1. Heat pan to medium-high heat

2. Add 3-4 tbsp olive oil

3. Once oil is heated add chicken pieces, cook until brown. Then remove from pan.

4. Add veggies and garlic and cook for 2 min.

5. Add 1 pouch Red Curry sauce and browned chicken.

6. Bring to a quick boil and add 2 tbsp slurry (1 tsp cold water and 1 tbsp corn starch) *This step is optional, we liked a thicker sauce so we added the slurry. Skip to step 7 if you want a thinner sauce.

7. Turn down heat to low simmer and add pineapple before serving.

8. Turn heat down to medium temperature for 2-3 minutes *!! ignore this step if used step 6-7 !!*

9. Serve over rice.