QCSAHP - Chicken in Thai Green Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 217.0
- Total Fat: 11.8 g
- Cholesterol: 34.4 mg
- Sodium: 1,408.6 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.0 g
- Protein: 19.0 g
View full nutritional breakdown of QCSAHP - Chicken in Thai Green Curry calories by ingredient
Introduction
Nutrition information does not include rice. Nutrition information does not include rice.Number of Servings: 4
Ingredients
-
10 oz Chicken Breast, 1/4" thick strips
3 cups Coconut Milk, lite
1 tablespoon Green Curry Paste
2 each Lime Leaves
1 cup Water
3 tablespoon Fish Sauce
1 teaspoon Sugar
1 cup Bamboo Shoot Stripps
1/2 each Red Bell Pepper, cut in thin strips
20 leaves Basil, fresh (can substitute 2 tablespoons dry)
Directions
To prepare for group:
1. Bag the chicken.
2. Label the coconut milk and bamboo shoot strips.
3. Bag the curry paste, lime leaves, fish sauce, sugar, red pepper, and basil separately.
Cooking day:
1. Heat 1 cup of coconut milk in a frying pan on high heat, until it boils.
2. Add green curry paste, reduce heat to medium, and stir to dissolve.
3. Add second cup of coconut milk, raise the heat to high and let cook for 8-10 minutes. The sauce will thicken slightly.
4. Tear the lime leaves in thirds and add to the pan. Turn heat to medium and cook for 2 minutes.
5. Add chicken and turn heat to high. Add the last cup of coconut milk and water. Stir for 1 minute until the mixture is bubbling. Add fish sauce and sugar and stir for 2 minutes, until it is bubbling hard.
6. Add drained bamboo shoots and stir for 2 minutes. Add the red pepper and stir for 1 minute. Add 3/4 of the basil leaves. Stir for 1-2 minutes.
7. Serve immediately with brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user JLOHERN.
1. Bag the chicken.
2. Label the coconut milk and bamboo shoot strips.
3. Bag the curry paste, lime leaves, fish sauce, sugar, red pepper, and basil separately.
Cooking day:
1. Heat 1 cup of coconut milk in a frying pan on high heat, until it boils.
2. Add green curry paste, reduce heat to medium, and stir to dissolve.
3. Add second cup of coconut milk, raise the heat to high and let cook for 8-10 minutes. The sauce will thicken slightly.
4. Tear the lime leaves in thirds and add to the pan. Turn heat to medium and cook for 2 minutes.
5. Add chicken and turn heat to high. Add the last cup of coconut milk and water. Stir for 1 minute until the mixture is bubbling. Add fish sauce and sugar and stir for 2 minutes, until it is bubbling hard.
6. Add drained bamboo shoots and stir for 2 minutes. Add the red pepper and stir for 1 minute. Add 3/4 of the basil leaves. Stir for 1-2 minutes.
7. Serve immediately with brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user JLOHERN.