Thai Yellow Curry Chicken
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 219.0
- Total Fat: 6.0 g
- Cholesterol: 14.5 mg
- Sodium: 531.7 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 3.0 g
- Protein: 9.3 g
View full nutritional breakdown of Thai Yellow Curry Chicken calories by ingredient
Introduction
Stolen from the sample counter at Trader Joe's. Jammed full of veggies & some chicken, and it's low fat with plenty of protein. Stolen from the sample counter at Trader Joe's. Jammed full of veggies & some chicken, and it's low fat with plenty of protein.Number of Servings: 12
Ingredients
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1.25c rice, brown or white (uncooked measurement)
1 can FF chicken broth
1 jar Trader Joe's Thai Yellow Curry Sauce
1 can light coconut milk
1 bag frozen onion (or one medium onion, chopped)
1 bag frozen mixed veggies
1 bag frozen corn kernels
10oz chicken breast, chopped
1 spray cooking spray
Directions
Cook the rice as directed, using the chicken broth instead of water.
Sautee chicken in a non-stick pan with cooking spray until cooked through, about 5 minutes or until pieces are no longer pink in the middle. Set aside.
Add vegetables, curry sauce and coconut milk to a large sauce pan. Use a small amount of water to rinse out the coconut milk can and curry sauce jar. Heat over med/high heat, stirring occasionally, until vegetables are heated through. Stir in chicken and rice once it is cooked, serve warm.
Add a few salted peanuts for an extra crunch if you can spare the calories!
Makes about 12 one cup servings. Makes great leftovers.
Number of Servings: 12
Recipe submitted by SparkPeople user AMAZONWOMAN804.
Sautee chicken in a non-stick pan with cooking spray until cooked through, about 5 minutes or until pieces are no longer pink in the middle. Set aside.
Add vegetables, curry sauce and coconut milk to a large sauce pan. Use a small amount of water to rinse out the coconut milk can and curry sauce jar. Heat over med/high heat, stirring occasionally, until vegetables are heated through. Stir in chicken and rice once it is cooked, serve warm.
Add a few salted peanuts for an extra crunch if you can spare the calories!
Makes about 12 one cup servings. Makes great leftovers.
Number of Servings: 12
Recipe submitted by SparkPeople user AMAZONWOMAN804.
Member Ratings For This Recipe
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TRICIAMON
