Thai Chicken Curry

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Thai Chicken Curry
Prep/Cook
30 minutes
Difficulty
NA
Servings
Serves 4

Ingredients

1 cup basmati rice
1 3/4 cups Simple Truth Unsweetened Coconut Milk
1 1/2 tablespoons Thai green curry paste
2 boneless, skinless chicken breasts, cut into thin strips
1 red bell pepper, cut into narrow strips
8 ounces Simple Truth Organic Sliced White Mushrooms
1 8-ounce can bamboo shoots, drained
1 8-ounce can water chestnuts, drained
1/2 cup Simple Truth Organic Chicken Broth
1/4 cup Asian fish sauce
1/4 cup fresh Simple Truth Organic Basil, chopped
2 teaspoons cornstarch
4 teaspoons water, cold

Directions

  1. Cook rice according to package instructions.
  2. While rice is cooking, whisk coconut milk and curry paste in a large skillet over medium heat, and simmer for about 5 minutes.
  3. Stir in chicken, red pepper, mushrooms, bamboo shoots, water chestnuts, broth and fish sauce. Simmer an additional 10 minutes or until chicken is done but still tender. Stir in basil for last two minutes of cooking.
  4. In a small bowl, whisk cornstarch with cold water and add, 1 tablespoon at a time, until thickened add to curry. Serve hot over rice.

Nutritional Info *per serving

calories 436
grams protein 28
grams total fat 19
grams fiber 3
grams saturated fat 15
grams carbohydrates 40
mgs cholesterol 55
mgs sodium // 178

Nutritional Info *per serving

calories 436
grams protein 28
grams total fat 19
grams fiber 3
grams saturated fat 15
grams carbohydrates 40
mgs cholesterol 55
mgs sodium // 178