Thai Chicken Curry with Jasmine Rice Recipe

By pattie_d

quick chicken

Ingredients

• 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

Preparation

Step 1

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 Facts
Servings Per Recipe 4
Amount Per Serving
Calories 443
Protein(gm)43
Carbohydrate(gm)31
Fat, total(gm)13
Cholesterol(mg)99
Saturated fat(gm)6
Dietary Fiber, total(gm)3
Sodium(mg)798
Percent Daily Values are based on a 2,000 calorie diet