Thai Curry Chicken and Veggies over rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 lbs boneless skinless chicken breast, grilled and cubed1 large onion cut in fourths2 green bell peppers, largely chopped1 lb large carrots, cleaned, sliced and cooked3 cups cooked brown riceSauce:2 teaspoons canola oil1 tablespoon grated fresh ginger1 clove garlic, minced1 1/2 teaspoons Thai red curry paste2 tablespoons yellow curry powder1/2 teaspoon ground coriander1/4 teaspoon ground cumin1 1/2 cups light coconut milk1 1/2 tablespoons packed light brown sugar1 tablespoon fish sace (nam-pla)1/4 teaspoon salt
1. Heat a medium sauce pan with spray pam and add bell pepper to the pan. Cook bell pepper for 2-3 minutes. Separate onion petals and add to the bell pepper in pan. Cook onions for 2-3 minutes until translucent and transfer the vegetables to another plate.
2. Cook chicken breast on a George foreman grill or saute in a pan until cooked through.
3. In a small sauce pan, heat the canola oil over medium-high heat. Add the ginger and garlic and saute until fragrant. Add the curry paste, curry powder, coriander, and cumin and cook an additional 30 seconds. Stir in the coconut milk, brown sugar, fish sauce, and salt; reduce the heat to medium and stir often until the sauce just begins to simmer. Remove from heat.
4. Place 1/2 cup brown rice on a plate. Top with 1 cup of the mixed vegetables (carrots, bell pepper, and onion) and half a cup of the cubed chicken. Pour 1/4 cup of sauce over the top of the meal and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user FLAB2FAB08.
2. Cook chicken breast on a George foreman grill or saute in a pan until cooked through.
3. In a small sauce pan, heat the canola oil over medium-high heat. Add the ginger and garlic and saute until fragrant. Add the curry paste, curry powder, coriander, and cumin and cook an additional 30 seconds. Stir in the coconut milk, brown sugar, fish sauce, and salt; reduce the heat to medium and stir often until the sauce just begins to simmer. Remove from heat.
4. Place 1/2 cup brown rice on a plate. Top with 1 cup of the mixed vegetables (carrots, bell pepper, and onion) and half a cup of the cubed chicken. Pour 1/4 cup of sauce over the top of the meal and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user FLAB2FAB08.
Nutritional Info Amount Per Serving
- Calories: 347.3
- Total Fat: 7.4 g
- Cholesterol: 68.4 mg
- Sodium: 522.2 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 5.1 g
- Protein: 31.9 g
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