Thai Green Curry Chicken and Vegetables

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Nutritional Info

Servings Per Recipe: 3
Amount Per Serving
Calories: 359.4

Total Fat: 12.0 g
Cholesterol: 109.6 mg
Sodium: 1,062.7 mg
Total Carbs: 11.6 g
Dietary Fiber: 1.9 g
Protein: 45.0 g

View full nutritional breakdown of Thai Green Curry Chicken and Vegetables calories by ingredient

Introduction

Great quick dinner. Makes 3 large (1.5 cup) servings or can be stretched to 4. Serve over steamed brown rice for a complete meal.

This recipe makes for a medium spicy dish. You can make it less spicy by reducing the amount of curry paste you use, or make it more spicy by using more curry paste or add crushed red pepper flakes at the beginning. Great quick dinner. Makes 3 large (1.5 cup) servings or can be stretched to 4. Serve over steamed brown rice for a complete meal.

This recipe makes for a medium spicy dish. You can make it less spicy by reducing the amount of curry paste you use, or make it more spicy by using more curry paste or add crushed red pepper flakes at the beginning.

Minutes to Prepare: 5

Minutes to Cook: 15

Number of Servings: 3

Ingredients

1 14 oz. can Thai Kitchen lite coconut milk

1/2 jar Thai Kitchen Green Curry Paste (4 oz. jar)

1 t. chicken bouillon

1/2 carrot, sliced thin on the bias

1/3 zucchini, sliced thin

1/3 c. canned bamboo shoots, drained

1/3 medium red pepper, sliced into strips

10 medium green beans, cut in half

1.25 lbs. chicken breast, cut into bite-sized pieces

Directions

Pour coconut milk and curry paste into pot with vegetables (carrots, zucchini, red pepper and green beans). Bring to a simmer. Add chicken, chicken bouillon and bamboo shoots. Bring back to a simmer for 10 minutes, stirring occasionally to make sure chicken cooks through.

Serve over steamed brown rice (not included in nutritional calculation).

Makes 3 large servings (about 1.5 cups each).

Number of Servings: 3

Recipe submitted by SparkPeople user COURT623.