Clean Eating Thai Green Curry Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients:1 cup brown jasmine rice2 tsp sunflower, safflower or peanut oil (or any other high-heat cooking oil)2 Tbsp Thai Green Curry Paste1 cup low-fat coconut milk1/2 cup low-sodium chicken broth1 lb boneless, skinless chicken breasts, cut into 1/2-inch strips1 1/2 cups snap peas1 large carrot, thinly sliced on a diagonal2 kaffir lime leaves, optional2 Tbsp thinly sliced Thai fresh basil leaves2 tsp fish sauce, or more to taste1 tsp Sucanat (or Agave Nectar if you don’t have Sucanat)2 green onions, thinly sliced on a diagonal
1. Prepare rice according to package directions.
2. Heat oil in a large wok or skillet on medium-high. Add curry paste and cook, stirring, until fragrant, about 1 minute. Stir in coconut milk and broth and bring to a boil. Add chicken and return to a boil. Reduce heat to low and simmer for 2 minutes. Add snap peas, carrot and, if desired, kaffir lime leaves. Cover and simmer until chicken is cooked through and vegetables are tender, about 6 minutes. Stir in basil and simmer for 1 minute. Stir in fish sauce and sucanat (or Agave Nectar).
3. Serve curry mixture over brown rice, sprinkled with green onions.
Note: Recipe has been modified to show time-saving techniques and does not include the preparation method to create the Thai green curry paste from scratch. I used Maesri brand Thai green curry paste, store bought in a can. You may find the green curry paste, fish sauce, and kaffir lime leaves at the Asian food market or the International aisle of your grocery store.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ERICA-RUNS.
2. Heat oil in a large wok or skillet on medium-high. Add curry paste and cook, stirring, until fragrant, about 1 minute. Stir in coconut milk and broth and bring to a boil. Add chicken and return to a boil. Reduce heat to low and simmer for 2 minutes. Add snap peas, carrot and, if desired, kaffir lime leaves. Cover and simmer until chicken is cooked through and vegetables are tender, about 6 minutes. Stir in basil and simmer for 1 minute. Stir in fish sauce and sucanat (or Agave Nectar).
3. Serve curry mixture over brown rice, sprinkled with green onions.
Note: Recipe has been modified to show time-saving techniques and does not include the preparation method to create the Thai green curry paste from scratch. I used Maesri brand Thai green curry paste, store bought in a can. You may find the green curry paste, fish sauce, and kaffir lime leaves at the Asian food market or the International aisle of your grocery store.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ERICA-RUNS.
Nutritional Info Amount Per Serving
- Calories: 209.8
- Total Fat: 8.6 g
- Cholesterol: 10.9 mg
- Sodium: 454.6 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 3.2 g
- Protein: 8.0 g
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