Thai coconut chicken curry stir fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 325.5
  • Total Fat: 18.6 g
  • Cholesterol: 65.4 mg
  • Sodium: 504.4 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 28.7 g

View full nutritional breakdown of Thai coconut chicken curry stir fry calories by ingredient


Introduction

Quick and easy, hot and spicy with a touch of sweetness without added sugar, soy, dairy, corn or other common allergies. Hits the spot every time. Quick and easy, hot and spicy with a touch of sweetness without added sugar, soy, dairy, corn or other common allergies. Hits the spot every time.
Number of Servings: 4

Ingredients

    1 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
    16 oz Tyson boneless, skinless chicken breast
    1 spear (about 5" long) Broccoli, fresh
    4 cup Spinach, fresh
    2 clove Garlic
    4 oz Mushrooms, Fresh, White Button, Sliced
    2 cup, sliced Zucchini
    1 tsp Ginger, ground
    0.33 tbsp Asian Chili Paste (by REFERENCE)
    0.5 tsp Salt
    0.5 tsp Pepper, red or cayenne
    1.5 tbsp Curry Paste, Green, Thai Kitchen (by JESJES)
    1 tbsp Sesame Oil
    1 cup, chopped Cabbage, red, fresh

Directions

Dice chicken into 1 inch cubes. Set aside. Warm oil on skillet on medium (electric stove). Add chopped garlic and mushrooms. Saute for a few minutes while whisking together coconut milk and curry paste. Set coconut milk mixture aside. Add chicken to skillet and cook, stirring frequently, for about 5 minutes. Add vegetables, chili paste and spices. Stir fry on medium high for a few more minutes, then add coconut milk mixture, turn heat down to low, cover and simmer for about 10 minutes. Serve hot over rice or alone.

Serving Size: 1/4 of recipe

Number of Servings: 4

Recipe submitted by SparkPeople user SARAKATHRYN76.