Curry in a Hurry: East Meets West
When I was pregnant, I often found myself craving the rich, flavorful dishes from my travels to the East. But with gestational diabetes, I had to be careful. That's when I came up with this Curry in a Hurry. It was a quick and easy dish that satisfied my cravings without spiking my blood sugar. Plus, it was a hit with my family too!
A quick and easy curry dish that combines tender chicken, vibrant vegetables, and a flavorful curry sauce, all while being gestational diabetes-friendly.
- 4 Chicken Breasts
- 1 jar of Trader Joe’s Thai red curry sauce
- 2 cup of mixed vegetables (like bell peppers, broccoli, and carrots)
- 1 tbsp Olive oil
- Salt and Pepper to taste
- Brown rice, white rice, or cauliflower rice for serving
Heat the olive oil in a pan over medium heat. Add the chicken breasts, season with salt and pepper, and cook until no longer pink in the middle. Remove from the pan and let them rest for a few minutes, then slice into thin strips
In the same pan, add the mixed vegetables and cook until they're tender
Return the sliced chicken to the pan with the vegetables. Pour the curry sauce over the top and stir to combine
Cook for a few more minutes, until everything is heated through
Serve your curry over a bed of brown rice, white rice, or cauliflower rice, depending on your dietary needs. Enjoy!
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
