Chicken and Green Beans in Thai Red Curry
1 ½ lb. boneless, skinless chicken thighs, cut into 1” pieces
1 lb. fresh green beans, or thawed frozen beans
1 jar Clean Plate Pantry Thai Red Curry sauce
Steamed rice for serving
In a large skillet heat the Thai Red Curry sauce until simmering. Add chicken, cover, and continue to simmer for 10 minutes. Add green beans, simmer for 5-7 more minutes covered, stirring occasionally, or until broccoli is tender. Serve over rice noodles.