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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 295.3
  • Total Fat: 11.7 g
  • Cholesterol: 65.7 mg
  • Sodium: 239.4 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 28.8 g

View full nutritional breakdown of Green Curry Chicken calories by ingredient
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Green Curry Chicken

Submitted by: BCWELCH1212

Introduction

From Cooking Light, October 2009 From Cooking Light, October 2009
Number of Servings: 4

Ingredients

    1 cup uncooked basmati rice
    1 pound (1-inch) cubed chicken breast tenders
    2 to 3 teaspoons green curry paste
    1 (14-ounce) can light coconut milk
    2 cups tricolor prechopped bell pepper mix

Directions

Serves 4
Cook rice according to package directions, omitting salt and fat. Stir in 1/4 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; saute 4 minutes or until chicken is lightly brown. Stir in curry pasta; cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally. Stir in bell pepper mix, 1/4 teaspoon salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender. Serve chicken mixture over rice. Sprinkle with fresh cilantro leaves, if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user BCWELCH1212.






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