Coconut Curry Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 427.9
- Total Fat: 22.5 g
- Cholesterol: 64.0 mg
- Sodium: 407.9 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 6.2 g
- Protein: 31.5 g
View full nutritional breakdown of Coconut Curry Chicken calories by ingredient
Number of Servings: 4
Ingredients
-
4 Tbsp Cocunut Oil
4 Cloves of Garlic, Pressed
3 Ribs of Celery, Sliced
4 inches of Ginger, Peeled, Grated
4 Carrots, Shredded
1/2 Tsp Tahai Kitchen Green Curry Paste
3 Small Zucchini Sliced
1 Cup Green Beans, Trimmed and Cut in Half
1 Can Tahi Kitchen Coconut Milk
1 box Pacific Low Sodium Chicken Broth
1 Lb of Cubed Chicken Breast
5 Leaves Fresh Basil, thinly sliced
Directions
Heat oil in large frying pan on Medium High
Add garlic and celery. Stir for 4-5 minutes until tender
Add Carrots and Ginger. Stir for 5 minutes
Add Curry, 1 Cup of Broth, zucchini and Green Beans
Cover and let cook for 5 minutes
Sake Can of Coconut milk then add to pan. Next add the remaining broth
Bring to low boil then add meat. Reduce heat to medium. cover and let cook for 20 minutes
Spoon into shallow bowl and top with fresh sliced basil
Serving Size: makes 4 servngs
Number of Servings: 4
Recipe submitted by SparkPeople user CC0007.
Add garlic and celery. Stir for 4-5 minutes until tender
Add Carrots and Ginger. Stir for 5 minutes
Add Curry, 1 Cup of Broth, zucchini and Green Beans
Cover and let cook for 5 minutes
Sake Can of Coconut milk then add to pan. Next add the remaining broth
Bring to low boil then add meat. Reduce heat to medium. cover and let cook for 20 minutes
Spoon into shallow bowl and top with fresh sliced basil
Serving Size: makes 4 servngs
Number of Servings: 4
Recipe submitted by SparkPeople user CC0007.