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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 200.0
  • Total Fat: 6.0 g
  • Cholesterol: 65.7 mg
  • Sodium: 623.0 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 27.9 g

View full nutritional breakdown of Thai Green Curry Chicken with Ginger calories by ingredient
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Thai Green Curry Chicken with Ginger

Submitted by: VTGIRL87

Introduction

Serve with Jasmine rice for a quick and complete Thai dish. Serves about 6 people.

(nutritional information does NOT include Jasmine rice)
Serve with Jasmine rice for a quick and complete Thai dish. Serves about 6 people.

(nutritional information does NOT include Jasmine rice)

Number of Servings: 6

Ingredients

    1 1/2 lbs boneless, skinless, chicken breasts
    2 tablespoons lime juice
    2 tablespoons fish sauce
    1 tablespoon brown sugar
    1 tablespoon Green Curry Paste
    1-13.5 oz can Light Coconut Milk
    1 red bell pepper, cored and sliced
    1/4 cup chopped cilantro
    2 tablespoons peeled, thinly sliced ginger

Directions

Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside. In a small bowl, mix together lime juice, fish sauce, and brown sugar. Set aside. In skillet over medium high heat, add Curry Paste with 1/2 can of coconut milk. Stir frequently, until curry paste is dissolved and mixture is bubbling. Add the rest of the coconut milk and bell pepper. Bring to a boil, then simmer for 2 minutes. Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally. Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked. Serve over Jasmine rice.

Number of Servings: 6

Recipe submitted by SparkPeople user VTGIRL87.






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Member Ratings For This Recipe

  • This is excellent! You can reduce the fish sauce to decrease the sodium amount - 3/15/10

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  • Thanks, I enjoyed this, very flavorful. Don't let the smell of the fish sauce throw you, this was very flavorful and excellent. - 2/19/10

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