Thai Green Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp coconut oil1 large onion, halved and sliced thinly1 tbsp minced gingerroot6 garlic cloves, minced7 oz shredded green cabbage12 oz firm tofu, pressed and cubed3 tbsp green curry paste1 tbsp fish sauce1 tbsp Sriracha (to taste)1 can (14.5 ounces) “lite” coconut milk, well shaken½ cup fat free, low sodium chicken brothjuice and zest of 1 lime¾ lb cooked chicken or turkey, chopped1 package (500g) PC Bangkok-Style Vegetable Blend, unthawed1 cup minced fresh basil leaves
Heat oil in a large pot over medium heat.
Add onion and cook 5 minutes, until softened.
Add ginger, garlic, cabbage and tofu and cook, stirring occasionally, for about 3 minutes or until cabbage begins to soften.
Stir in curry paste, fish sauce, Sriracha, coconut milk, broth, lime zest and chicken.
Simmer for 5 minutes, until slightly thickened.
Stir in vegetable blend and cook about 8 minutes, until heated through.
Stir in basil leaves and serve.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Add onion and cook 5 minutes, until softened.
Add ginger, garlic, cabbage and tofu and cook, stirring occasionally, for about 3 minutes or until cabbage begins to soften.
Stir in curry paste, fish sauce, Sriracha, coconut milk, broth, lime zest and chicken.
Simmer for 5 minutes, until slightly thickened.
Stir in vegetable blend and cook about 8 minutes, until heated through.
Stir in basil leaves and serve.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 201.3
- Total Fat: 10.2 g
- Cholesterol: 37.5 mg
- Sodium: 432.9 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.4 g
- Protein: 18.8 g
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