Chicken Green Curry

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 311.5
  • Total Fat: 10.9 g
  • Cholesterol: 98.6 mg
  • Sodium: 494.0 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 41.4 g

View full nutritional breakdown of Chicken Green Curry calories by ingredient
Submitted by:

Number of Servings: 4


    1 (1/2-pound) bunch spinach (6 cups)
    2 teaspoons canola oil
    1 small onion, roughly chopped
    1 (13.5-ounce) can light coconut milk
    1/4 cup lower-sodium chicken broth
    1 tablespoon green curry paste (from a jar)
    1/4 teaspoon salt
    11/2 pounds boneless, skinless chicken breasts, sliced into thin strips
    1 (1-pound) eggplant, cut into 1-inch cubes (can substitute zucchini, if desired)
    2 tablespoons fresh lime juice


Cut tough stems from spinach; submerge in cold water and rinse thoroughly to remove any dirt.
Heat oil in a large straight-sided skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in coconut milk, broth, curry paste, and salt; bring to a boil, reduce heat, and simmer for 8 minutes.
Add chicken and eggplant; bring to a low boil, then reduce to a simmer and cook, stirring occasionally, until chicken is no longer pink inside and eggplant is tender, about 8 minutes. Add spinach, stir, and cook 1 minute more. Stir in lime juice and serve.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user EIRELAND1306.

Rate This Recipe