Spicy Yellow Curry with Chicken and Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Chicken Breasts, no bone/skin, cubed2.5 cups frozen vegetables, stir-fry mixes recommended1 raw medium onion, chopped5 cloves garlic, minced4-6 tbsp Yellow Curry Paste (to taste!)1 tbsp Sriracha Hot Chili Sauce (to taste!)1 can (13.5 oz) A Taste of Thai Lite Coconut Milk2 tbsp low sodium Soy sauce4 tablespoons Lime Juice2 tbsp Basil1 tbsp Cilantro, dried.75 cup Cooked Brown Rice
Prep rice in cooker or on stovetop.
While rice is cooking, saute garlic and onion in large, deep skillet with cooking spray, about 2-3 minutes or until fragrant.
Add veggies and lime juice; cover, stirring occasionally until veggies are heated through.
Add cubed chicken, and stir in basil, cilantro and Sriracha Hot Chili sauce. NOTE: This sauce is VERY HOT, so I recommend adding a small amount and working your way up!
Once chicken is thoroughly cooked, add in the Yellow Curry paste and stir-fry with the chicken, 2-3 minutes. The paste is also HOT, so start small! You can always add more.
Once paste is mixed in, pour in the coconut milk and stir until blended. Add in soy sauce, and any spices as desired. Let simmer for 5 minutes, or until sauce thickens slightly.
Finally, add cooked rice into skillet and stir. Allow to cook for 2-3 more minutes, remove from heat, and serve in bowls. The servings are approximately 1.5 cups each.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user FEMINISTE.
While rice is cooking, saute garlic and onion in large, deep skillet with cooking spray, about 2-3 minutes or until fragrant.
Add veggies and lime juice; cover, stirring occasionally until veggies are heated through.
Add cubed chicken, and stir in basil, cilantro and Sriracha Hot Chili sauce. NOTE: This sauce is VERY HOT, so I recommend adding a small amount and working your way up!
Once chicken is thoroughly cooked, add in the Yellow Curry paste and stir-fry with the chicken, 2-3 minutes. The paste is also HOT, so start small! You can always add more.
Once paste is mixed in, pour in the coconut milk and stir until blended. Add in soy sauce, and any spices as desired. Let simmer for 5 minutes, or until sauce thickens slightly.
Finally, add cooked rice into skillet and stir. Allow to cook for 2-3 more minutes, remove from heat, and serve in bowls. The servings are approximately 1.5 cups each.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user FEMINISTE.
Nutritional Info Amount Per Serving
- Calories: 369.7
- Total Fat: 9.6 g
- Cholesterol: 68.4 mg
- Sodium: 617.0 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 7.6 g
- Protein: 35.6 g
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