Green Curry with Chicken, Veggies, and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Curry Paste, Maesri Green, 114 gram Coconut milk (light), 4 cup Bamboo shoots, raw, 145 grams Waterchestnuts 142 grams Caravelle Broken Straw Mushrooms 425 gram(s) Bok Choy, raw-shreaded, 4 cup Basil, 4 tbsp Chicken Breast (raw, boneless, skinless), 24 oz Salt, 1 tsp Basmati Rice Dry, 1 cup
Set the rice to cook- 1.5-2 cups water to the cup of rice.
Sautee chicken over medium heat, when partially cooked add curry paste and cook for 1-2 more minutes. Add half the coconut milk and bring to a boil. Add remaining ingredients except basil and cook on low simmer for 10 minutes.
Portion out into 6 servings and garnish with freshly chopped basil.
Serving Size: Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LOTUS737.
Sautee chicken over medium heat, when partially cooked add curry paste and cook for 1-2 more minutes. Add half the coconut milk and bring to a boil. Add remaining ingredients except basil and cook on low simmer for 10 minutes.
Portion out into 6 servings and garnish with freshly chopped basil.
Serving Size: Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LOTUS737.
Nutritional Info Amount Per Serving
- Calories: 384.8
- Total Fat: 12.1 g
- Cholesterol: 64.0 mg
- Sodium: 1,146.8 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 3.5 g
- Protein: 34.5 g
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