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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 267.7
  • Total Fat: 8.0 g
  • Cholesterol: 60.4 mg
  • Sodium: 753.4 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 25.8 g

View full nutritional breakdown of Asian - Thai Green Curry Chicken (Thai Kitchen Recipe) calories by ingredient
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Asian - Thai Green Curry Chicken (Thai Kitchen Recipe)

Submitted by: ELISA322

Introduction

This is a recipe off of the back of the Thai Kitchen Green Curry Paste jar. I am so pleased with this dish! I made some variations - the recipe calls for only two chicken breasts but I used four, and since I didn't have any fish sauce I used soy sauce instead. Still came out pretty awesome. This is a recipe off of the back of the Thai Kitchen Green Curry Paste jar. I am so pleased with this dish! I made some variations - the recipe calls for only two chicken breasts but I used four, and since I didn't have any fish sauce I used soy sauce instead. Still came out pretty awesome.
Number of Servings: 4

Ingredients

    1 tbsp Thai Kitchen Green Curry Paste
    14 oz lite coconut milk (I used Thai Kitchen Lite)
    16 oz skinless boneless chicken breasts, cut in bite-sized chunks
    1 tbsp Soy Sauce
    2 tbsp Brown Sugar
    1/3 cup chicken broth
    6 oz can of Bamboo Shoots, drained
    1 cup frozen peas

    Optional:
    pinch of salt, garlic powder, onion powder
    fresh basil

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Directions

In a large wok or saucepan, simmer coconut milk with the green curry paste over medium heat for 5 minutes.


Add the diced chicken breasts and the remaining ingredients. Simmer 10 minutes, stirring occasionally.


Garnish with fresh basil and serve with a side of brown rice (calories does not include rice!!).






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Member Ratings For This Recipe

  • going to try this tonight. - 6/23/10

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  • I also love this recipe! I added fresh carrots and celery, and a bag of frozen fajita vegetables. I also added a bit of red pepper flakes for added spice. If I do it again, I will saute some garlic and throw that in first for an additional layer of flavor. Great recipe! - 5/3/10

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