Nancy's Thai Green Curry with Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
14oz can of Coconut Milk1 Tbsp Thai Kitchen Green Curry Paste1 lb. Boneless Skinless Chicken Breast2 Tbsp Thai Kitchen Premium Fish Sauce2 Tbsp Brown Sugar1/3 cup Chicken Broth1 lb. Chinese Eggplant1/2 cup Green Bell Pepper1 cup loose Thai Basil leaves
In a large sauce pan simmer a 14oz can of coconut milk with 1 Tbsp green curry paste. Simmer over medium heat for 5 minutes.
Add chicken, cut in bite size pieces. Add 2 Tbsp fish sauce, 2 Tbsp brown sugar, and 1/3 cup chicken broth. Add eggplant, split down the length and cut into bite size pieces. Add green pepper cut into strips. Simmer for 10 minutes, stirring occasionally.
Toss in the basil leaves just before serving.
Serve over Thai glutenous rice (known as 'sticky rice' in Honolulu). You can also serve it with jasmine rice or regular steamed rice.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NWILDES.
Add chicken, cut in bite size pieces. Add 2 Tbsp fish sauce, 2 Tbsp brown sugar, and 1/3 cup chicken broth. Add eggplant, split down the length and cut into bite size pieces. Add green pepper cut into strips. Simmer for 10 minutes, stirring occasionally.
Toss in the basil leaves just before serving.
Serve over Thai glutenous rice (known as 'sticky rice' in Honolulu). You can also serve it with jasmine rice or regular steamed rice.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NWILDES.
Nutritional Info Amount Per Serving
- Calories: 406.2
- Total Fat: 22.1 g
- Cholesterol: 65.0 mg
- Sodium: 917.0 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 2.8 g
- Protein: 29.4 g
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