QCSAHP - Chicken in Thai Green Curry
- Minutes to Cook:
- Number of Servings: 4
Ingredients
10 oz Chicken Breast, 1/4" thick strips3 cups Coconut Milk, lite1 tablespoon Green Curry Paste2 each Lime Leaves1 cup Water3 tablespoon Fish Sauce1 teaspoon Sugar1 cup Bamboo Shoot Stripps1/2 each Red Bell Pepper, cut in thin strips20 leaves Basil, fresh (can substitute 2 tablespoons dry)
To prepare for group:
1. Bag the chicken.
2. Label the coconut milk and bamboo shoot strips.
3. Bag the curry paste, lime leaves, fish sauce, sugar, red pepper, and basil separately.
Cooking day:
1. Heat 1 cup of coconut milk in a frying pan on high heat, until it boils.
2. Add green curry paste, reduce heat to medium, and stir to dissolve.
3. Add second cup of coconut milk, raise the heat to high and let cook for 8-10 minutes. The sauce will thicken slightly.
4. Tear the lime leaves in thirds and add to the pan. Turn heat to medium and cook for 2 minutes.
5. Add chicken and turn heat to high. Add the last cup of coconut milk and water. Stir for 1 minute until the mixture is bubbling. Add fish sauce and sugar and stir for 2 minutes, until it is bubbling hard.
6. Add drained bamboo shoots and stir for 2 minutes. Add the red pepper and stir for 1 minute. Add 3/4 of the basil leaves. Stir for 1-2 minutes.
7. Serve immediately with brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user JLOHERN.
1. Bag the chicken.
2. Label the coconut milk and bamboo shoot strips.
3. Bag the curry paste, lime leaves, fish sauce, sugar, red pepper, and basil separately.
Cooking day:
1. Heat 1 cup of coconut milk in a frying pan on high heat, until it boils.
2. Add green curry paste, reduce heat to medium, and stir to dissolve.
3. Add second cup of coconut milk, raise the heat to high and let cook for 8-10 minutes. The sauce will thicken slightly.
4. Tear the lime leaves in thirds and add to the pan. Turn heat to medium and cook for 2 minutes.
5. Add chicken and turn heat to high. Add the last cup of coconut milk and water. Stir for 1 minute until the mixture is bubbling. Add fish sauce and sugar and stir for 2 minutes, until it is bubbling hard.
6. Add drained bamboo shoots and stir for 2 minutes. Add the red pepper and stir for 1 minute. Add 3/4 of the basil leaves. Stir for 1-2 minutes.
7. Serve immediately with brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user JLOHERN.
Nutritional Info Amount Per Serving
- Calories: 217.0
- Total Fat: 11.8 g
- Cholesterol: 34.4 mg
- Sodium: 1,408.6 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.0 g
- Protein: 19.0 g
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