Thai Green Curry
Perfectly Balance Your Plate
Serve over steamed rice.
1 pkg Thai Green Curry Seasoning
1 can (14 oz/398 ml) coconut milk
1 lb (450 g) bite sized pieces of chicken
1 bell pepper, sliced
1 cup carrots, thinly sliced
1 cup celery, thinly sliced
juice of half a lime
1 tsp soy sauce, optional
- Combine seasoning with coconut milk in a Wok over medium-high heat. Bring to a boil, reduce heat, and simmer for 2 minutes.
- Add chicken and cook for 5 - 7 minutes. Stir in vegetables and simmer for more 2 minutes.
- Stir in lime juice and soy sauce, if desired.
Per serving: Calories 310, Fat 10 g (Saturated 7 g, Trans 0 g), Cholesterol 60 mg, Sodium 570 mg, Carbohydrate 27 g (Fibre 7 g, Sugars 2 g), Protein 28 g.
Customize your way:
Shrimp Green Curry: Swap chicken for 1.15 lb (520 g) peeled, deveined shrimp, swap celery for frozen green peas.
Beef Green Curry: Swap chicken for 1 lb (450 g) beef and celery for zucchini.
Vegetarian Green Curry: Swap chicken for 1 1⁄2 lb (680 g) firm tofu, cubed, and swap celery for broccoli.