Squash, Chicken, Green Bean Tah-Tsai Curry Makes 12 c., 6- 2c serving
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Olive Oil 1 tbsp margarine, hard, blue bonnet 4 tbsp Red Curry Paste (Thai sm red. can) 3.33 cup Coconut Milk (Chaokoh) (2 cans)1 large Onion, raw 8 cup, sliced Summer Squash (2 medium, 1 sunburst and 1 pattypan)4 cup Green Beans (snap) 14 ounces Chicken Breast (cooked), no skin, roasted (about 4 tenderloins, boneless)7.125 tsp Palm Sugar (Duong Thot Noc) 1 t=1serving (1/2 circle of hard sugar)3 cup, chopped Mustard greens, fresh (1 medium head Tah-tsai)64 tbsp Basil (4 cups, mix of lemon, thai, and genovese)1 small cayenne 4 tbsp Fish Sauce Viet Huong 1 T=1serv
Melt margarine. Add oil and curry. Add chopped onions, chicken, and fresh green beans. Add coconut milk and palm sugar. Cook 10 min. over medium heat, stirring occasionally. Shred squash and add. Cook 10 more min. Cut tah-tsai in large segments. Add. Thinly slice cayenne pepper. Cook 5 min. Add basil. Cook 1min. Serve in a bowl with rice as will be soupy.
Serving Size: Makes 6 -2 c. servings
Serving Size: Makes 6 -2 c. servings
Nutritional Info Amount Per Serving
- Calories: 476.0
- Total Fat: 29.4 g
- Cholesterol: 41.0 mg
- Sodium: 1,631.9 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 8.0 g
- Protein: 25.0 g
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