Very Veggie Thai Chicken and Shrimp

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 467.1
  • Total Fat: 25.0 g
  • Cholesterol: 58.3 mg
  • Sodium: 671.1 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 7.0 g
  • Protein: 19.1 g

View full nutritional breakdown of Very Veggie Thai Chicken and Shrimp calories by ingredient
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Use lowfat coconut milk to decrease the cal's and fat! Use lowfat coconut milk to decrease the cal's and fat!
Number of Servings: 3


    1 Tbsp Butter
    1 small onion
    2 medium potatoes
    1 small box frozen cauliflower
    1 cup frozen french cut string beans
    7 baby carrots
    1 chicken breast (skinless and boneless)
    7 large shrimp ( I use frozen w/tail on)
    1 can Taste of Thai Coconut Milk
    3.5 tsp Taste of Thai Red Curry Paste (1/2 a package)


Slice up the onion and cut the potatoes into long strips (leave some skin on for red potatoes)

Saute in butter until slightly golden. Add in carrots and frozen veggies and cover to simmer until potatoes and carrots are soft. Push veggies to the side and add the chicken breast. Be sure to brown the chicken. Then add the shrimp, coconut milk and paste. Cover, bring to low boil, stir while slicing up chicken and enjoy. So easy and really delicious.

Number of Servings: 3

Recipe submitted by SparkPeople user MANDALYNNS.

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