Thai Green Curry Chicken and Vegetables

Name: Thai Green Curry Chicken and Vegetables Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 1 14 oz. can Thai Kitchen lite coconut milk; 1/2 jar Thai Kitchen Green Curry Paste (4 oz. jar); 1 t. chicken bouillon; 1/2 carrot sliced thin on the bias; 1/3 zucchini sliced thin; 1/3 c. canned bamboo shoots drained; 1/3 medium red pepper sliced into strips; 10 medium green beans cut in half; 1.25 lbs. chicken breast cut into bite-sized pieces

(1)

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 3

Ingredients

1 14 oz. can Thai Kitchen lite coconut milk1/2 jar Thai Kitchen Green Curry Paste (4 oz. jar)1 t. chicken bouillon1/2 carrot, sliced thin on the bias1/3 zucchini, sliced thin1/3 c. canned bamboo shoots, drained1/3 medium red pepper, sliced into strips10 medium green beans, cut in half1.25 lbs. chicken breast, cut into bite-sized pieces

Directions

Pour coconut milk and curry paste into pot with vegetables (carrots, zucchini, red pepper and green beans). Bring to a simmer. Add chicken, chicken bouillon and bamboo shoots. Bring back to a simmer for 10 minutes, stirring occasionally to make sure chicken cooks through.

Serve over steamed brown rice (not included in nutritional calculation).

Makes 3 large servings (about 1.5 cups each).

Number of Servings: 3

Recipe submitted by SparkPeople user COURT623.

Servings Per Recipe: 3

Nutritional Info Amount Per Serving

Calories: 359.4
Total Fat: 12.0 g
Cholesterol: 109.6 mg
Sodium: 1,062.7 mg
Total Carbs: 11.6 g
Dietary Fiber: 1.9 g
Protein: 45.0 g

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Member Reviews

GWENNYSGRANNY
This is great! I made it with peas instead of green beans, but various veggies can be substituted, & you can use Jasmine or basmati rice, & just add it on, or no rice & have a lower carb meal. I drained the chix & veggies out of the coconut milk to have lower fat. - 10/18/16