Ready 30 minutes. 4+ servings. For skillet, oven, slow or multi-cooker.

Water, Sugar, Canola Oil, Modified Food Starch, Green Curry Paste (green Chili Peppers, Onion, Ginger, Sea Salt, Lemongrass, Garlic, Vinegar, Spices, Dehydrated Garlic And Onion, Yeast, Flavors, Lime Juice Concentrate), Desiccated Coconut, Jalapeno Peppers, Contains Less Than 2% Of: Skim Milk, Fermented Anchovies (contains Salt), Cilantro, Soy Protein Concentrate, Dehydrated Cream, Shallots, Salt, Garlic, Maltodextrin, Turmeric For Color, Natural Flavoring, Sunflower Lecithin.

You Will Need 1 Cup Uncooked Long-Grain White Rice, 2 Tbsp. Vegetable Oil, 1 1/4 Lb. Skinless Boneless Chicken Breasts Or Thighs, Cut In 1” Pieces, 3 Cups Cut-Up Fresh Vegetables (Sliced Onion, Bell Pepper Strips And Snap Peas), 1 Pouch Campbell’S® Spicy Thai Curry Sauce. Instructions 1. Cook Rice. Meanwhile, Heat 1 Tbsp. Oil In Skillet Over Medium-High Heat. Add Chicken And Cook Until Browned. Remove Chicken. 2. Heat Remaining Oil In Skillet. Add Vegetables And Cook For 5 Min. Or Until Tender-Crisp. 3. Return Chicken To Skillet. Add Sauce And Heat To A Boil. Reduce Heat. Cover And Cook For 5 Min. Or Until Done. Serve With Rice.