You are here

Thai Chicken Curry with Jasmine Rice

Thai Chicken Curry with Jasmine Rice

Nutrition Facts
  • cal. (kcal) 443
Thai Chicken Curry with Jasmine Rice
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 6 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 2 people
add your rating thank you for rating | add a comment

Ingredients

Shop Recipes ▾
  • 1 can (14-1/2 ounces) light coconut milk
  • 1 tablespoon green curry paste (such as Thai Kitchen)
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 3/4 cup chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
  • 1 package (16 ounces) frozen Asian stir-fry vegetables, thawed (such as Birds Eye Broccoli Stir-Fry)
  • 3 cups cooked jasmine rice

Directions

  1. Place 1 cup of the coconut milk in a large skillet and stir in the curry paste. Bring to a simmer and cook 1 minute. Add remaining coconut milk, the fish sauce and sugar. Stir cornstarch into the chicken broth and add to skillet.
  2. Bring contents of skillet to a simmer. Add the chicken and cook 5 minutes or until cooked through. Add the thawed vegetables and heat through. Serve curry over the cooked jasmine rice.

Nutrition Information for Thai Chicken Curry with Jasmine Rice

Servings Per Recipe: 4
PER SERVING: 443 cal., 13 g total fat (6 g sat. fat), 99 mg chol., 798 mg sodium, 31 g carb. (3 g fiber), 43 g pro.

Love it? Share now!

Comments

Loading comments...