Thai Green Curry w/Chicken
- Number of Servings: 8
Ingredients
1Tbsp peanut oil1 cup thinly sliced onion1 cup chopped green onions (about 8 small)1 to 2 tbsp Thai green curry paste (I like to add more for extra heat!)1 14-oz can unsweetened lite coconut milk1 cup unsweetened coconut milk1 cup low-salt chicken broth1 tsp fish sauce2 tsp sugar1 cup diced plum tomatoes1lb chicken, cut into piecesChopped fresh cilantrolime wedges
Makes 8 servings.
Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 min. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about one minute. Add the chicken, coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes, then reduce heat to medium and continue to cook for about 5 more minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
Number of Servings: 8
Recipe submitted by SparkPeople user ANOR809.
Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 min. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about one minute. Add the chicken, coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes, then reduce heat to medium and continue to cook for about 5 more minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
Number of Servings: 8
Recipe submitted by SparkPeople user ANOR809.
Nutritional Info Amount Per Serving
- Calories: 144.4
- Total Fat: 9.0 g
- Cholesterol: 20.9 mg
- Sodium: 323.7 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 0.9 g
- Protein: 10.7 g
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