Thai Chicken Curry with Jasmine Rice
- cal. (kcal) 443
- Makes: 4 servings
- Prep: 10 mins
- Cook: 6 mins
(14-1/2 ounces) light coconut milk
green curry paste (such as Thai Kitchen)
boneless, skinless chicken breasts, thinly sliced
(16 ounces) frozen Asian stir-fry vegetables, thawed (such as Birds Eye Broccoli Stir-Fry)
cooked jasmine rice
- 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.
- 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 RiceServings 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.