Green Curry Chicken
- Number of Servings: 4
Ingredients
2 tsp canola oil1 med onion, chopped4 cloves garlic, minced4 hot chilies minced (or jalapenos)1 (13.5) oz light coconut milk1/4 cup low sodium chicken broth4 tsp curry powder1/4 tsp sesame oil1/4 tsp salt1 1/2 pounds boneless, skinless chicken breasts, cut in small cubes2 large zucchini or 1 eggplant cut into cubes6 cups fresh spinach2 tbsp fresh lime juice
Heat oil in a large straight-sided skillet over medium-high heat. Add onion, garlic, and peppers. Cook, stirring often, until softened, about 5 minutes. Stir in coconut milk, broth, curry, sesame oil, and salt. Bring to a boil, reduce heat, and simmer for 8 minutes. Add chicken and zucchini. Bring to a low boil, then reduce to a simmer and cook, stirring occasionally, until chicken is no longer pink inside and zucchini is tender, about 8 minutes. Add spinach, stir, and cook 1 minute more. Stir in lime juice and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user WEBBQT.
Number of Servings: 4
Recipe submitted by SparkPeople user WEBBQT.
Nutritional Info Amount Per Serving
- Calories: 286.6
- Total Fat: 11.9 g
- Cholesterol: 68.4 mg
- Sodium: 350.3 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 4.4 g
- Protein: 31.8 g
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