"The aromatic flavors of lemongrass and basil blended with coconut milk, cilantro, and the subtle heat of jalapenos, creating a bold sauce that delivers an authentic Thai experience." -Via Campbell's Sauces Facebook Page
Last night, I made dinner with this sauce and I think I am in love. It's absolutely delicious.
I picked this Thai Green Curry sauce out at the grocery store because I figured it would be a timesaver while making Dinner. Now I definitely want to try all the other sauces Campbell's is offering in this line.
Other Campbell's Skillet Sauces:
Scampi with White Wine and Garlic
Marsala with Mushrooms and Garlic
Fire Roasted Tomato with Red Bell Peppers and Chiles
Creamy Chipotle with Roasted Corn and Black Beans
Toasted Sesame with Ginger and Garlic
The directions are super easy to follow.
Prep: 1 tbsp. of veggie oil, cut one pound of boneless skinless chicken breasts into strips.
1. Heat a Teaspoon of oil in your medium heat skillet.
2. Cook your chicken until it's browned.
3. Stir in the sauce, heat until boil. Cover and cook 5 minutes or until your chicken is completely cooked.
In the words of Emeril, "BAM!" Your Chicken Curry dinner is finished.
Tweaks: Vegetarian friendly! You could also add veggies directly into the sauce (think peppers, broccoli, mushrooms, etc.) or make it with tofu instead of chicken.
Campbell's recommends trying this recipe over steamed rice.
Jason was in the mood for potatoes and since he never had thai anything before, I made some mashed potatoes and green beans to go on our plates.
I liked that this curry had a kick but wasn't too spicy as I've had some really hot Green Curries before.
Jason loved the curry as much as I did. He even used the rest of the sauce almost like a gravy on his potatoes.
Rating Overall: A+. Definitely going to buy this sauce again.
For more information on these sauces you can check out Campbell's Sauce Facebook here.
Have you tried any of Campbell's Skillet Sauces yet? Did you like them? Let me know!
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