• Heat a large 12” skillet over medium-high heat and add 1 tablespoon olive oil followed by  2 cups of stir-fry veggies. Season with a big pinch of salt and pepper.
• Once the veggies are soft, add the jar of yellow curry sauce and the can of coconut milk and stir to combine. If desired, add 2-4 cups shredded chicken. Bring to a simmer and cook until sauce has thickened and warmed through.
• In the meantime prepare 2-3 cups dry rice on the stovetop, in a rice cooker, or cook frozen rice in the microwave. Cook according to package directions.
• Serve the veggie coconut curry over the cooked rice and if desired, top with more cilantro, chopped peanuts, and alongside pita bread for dipping.

SERVING SUGGESTIONS

• Serve with slaw salad mix, corn on the cob and watermelon.

SWAP SUGGESTIONS

• Protein: Add 2-3 cups shredded chicken or 1 can drained chickpeas.
• Sauce: Swap yellow curry sauce for 1 ½ cups of a red or green curry sauce.
• Rice: Swap rice for other grain like couscous,quinoa, or farro.

WEEKEND PREP / MAKE AHEAD

• If adding chicken, the chicken can be cooked and shredded in advance, cooled completely, then stored in an airtight container in the fridge.