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Serves: 4
Prep Time: 30 minutes
60 MIN
Cook Time: 30 minutes



  • 1 pkg (400 g) Green Giant* Valley Selections* Baby Blend Vegetables
  • 1 can (400mL) coconut milk
  • 2 tbsp (25mL) Thai green curry paste
  • ¾ lb (375 g) chicken, boneless skinless
  • ½ tsp soy sauce
  • ½ tsp lime juice
  • Cooked rice
  • 1 tbsp. (15 mL) chopped fresh basil (optional)
  • 1 tbsp. (15 mL) chopped fresh cilantro (optional)


In large nonstick skillet, heat coconut milk and curry paste over medium-high heart for about ten minutes, stirring frequently until slightly thickened. (If you like a thinner sauce, cook less than 10 minutes or for thicker sauce, cook closer to 15 minutes).

Add chicken; cook and stir for 5 minutes, or until chicken is no longer pink in the centre. Add vegetables; cook and stir 5 minutes or vegetables are hot and tender. Stir in soy and lime juice.

Remove from heat and sprinkle with freshly chopped basil and cilantro, if desired.

Serve over cooked rice.

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