Curry Chicken with green snap beans

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 406.9

Total Fat: 7.7 g
Cholesterol: 66.5 mg
Sodium: 671.0 mg
Total Carbs: 52.1 g
Dietary Fiber: 4.1 g
Protein: 32.2 g

View full nutritional breakdown of Curry Chicken with green snap beans calories by ingredient

Number of Servings: 6

Ingredients

Salt, 1/2 tsp

Chicken Breast, no skin, 1 1/2 lbs

Fish Sauce, 1 tbsp

Green Beans (snap), 1 1/2 lbs

Garlic, 2 cloves

Onions, raw, half, sliced thin

Granulated Sugar, 2 tsp

Cornstarch, 2 tsp

Indian, Aromatic Basmati Rice, 4 1/2 cups

Swanson Chicken Broth 99% Fat Free, 1 cup

Bell Pepper - Orange - 2 large, seeded and thinly sliced

Curry Paste - Green Thai Curry - Thai Kitchen, 2 Tbsp

Thai Kitchen Lite Coconut Milk, 13 1/2 ounces

thai basil leaves, 1/2 cup

1 tsp sunflower oil

Directions

Makes 6 servings
1) Bring a pot of lightly salted water to a boil. Add green beans, cover and cook for four minutes or until crisp tender, drain and set aside.
2) Heat oil in a large deep non-stick skillet over medium high heat. Add garlic & cook 30 seconds. Add curry paste and cook an additional thirty seconds. Whisk in coconut milk, sugar, fish sauce, chicken broth, cornstarch & salt. Bring to a boil; reduce heat and simmer 4 minutes. Add chicken & onion; cook stirring for 7 minutes.
3) Stir in peppers & reserved green beans. Cook 2 minutes to heat through. Tear in the basil. Serve with cooked rice.

Number of Servings: 6

Recipe submitted by SparkPeople user MARYBF.