Thai Green Curry with Chicken over Couscous


Super easy – almost everything is done for you in advance but it’ll give any Thai restaurant a run for their money! Spicy, delicious and healthy!

INGREDIENTS: (for a large skillet, feeds at least 4)
2 pkgs. of Campbell’s Thai Green Curry Sauce (packets are on shelf by soup)
1/2 yellow onion, diced
2 tbsp. of curry powder (base it on your taste)
2 pkgs. of Tyson cubed chicken breast (fully cooked)
1/2 large pkg. of frozen shelled edamame beans
1 box of Near East (or your favorite) couscous

DIRECTIONS: Prepare couscous as directed on package and set aside covered, spray or drizzle olive oil in a large skillet. Cook onions and add chicken on medium heat. Lower heat and add the Campbell’s Thai Green Curry Sauce packets and stir. Defrost frozen edamame in microwave and add to mixture and stir. Season with curry powder and salt and pepper to taste. Keep mixture on low simmering for approximately five minutes. Serve in large bowls, adding couscous first and layering on the bottom and then covering with the Thai Green Curry sauce mixture and enjoy! 


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