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Green Chicken Curry

Green Chicken Curry

Sunset SEPTEMBER 1997

  • Yield: Makes 4 servings

Ingredients

  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon cornstarch
  • 1 can (14 oz.) reduced-fat coconut milk
  • 3/4 cup chicken broth
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons prepared Thai green curry paste
  • 3 cups skinned and shredded cooked chicken
  • 1 can (8 oz.) bamboo shoots, drained
  • 1/2 cup slivered fresh basil leaves
  • 3 cups hot cooked rice

Preparation

1. In a 4- to 5-quart pan, mix sugar and cornstarch smoothly with coconut milk, broth, soy, and curry paste. Stir over medium-high heat until simmering.

2. Stir in chicken and bamboo shoots. When hot, add basil. Serve with rice.

Nutritional Information

Amount per serving
  • Calories: 606
  • Calories from fat: 21%
  • Protein: 37g
  • Fat: 14g
  • Saturated fat: 5.8g
  • Carbohydrate: 70g
  • Fiber: 1.6g
  • Sodium: 1035mg
  • Cholesterol: 95mg
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Green Chicken Curry Recipe

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