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Thai Green Curry Chicken

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 16 mins
Total time 28 mins
Yield

Serves 4

Consider this your go-to recipe for curry in a hurry. Feel free to add whatever veggies you have on hand into the mix--this versatile recipe is great for mixing and matching to make your own custom dish.

Ingredients

  • 2 tablespoons green curry paste
  • 1 tablespoon grated peeled fresh ginger
  • 2 teaspoons fish sauce
  • 1 (14-ounce) can light coconut milk
  • 3/4 cup shredded dark meat chicken
  • 1/2 cup shredded chicken breast
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • 3 cups sliced baby bok choy
  • 1 cup sliced red bell pepper
  • 1 garlic clove, minced
  • 5 ounces uncooked wide brown rice noodles
  • 1/2 cup cilantro leaves
  • 4 lime wedges

Nutrition Information

  • calories 254
  • fat 7.6 g
  • satfat 2.5 g
  • monofat 2.3 g
  • polyfat 1.9 g
  • protein 13 g
  • carbohydrate 34 g
  • fiber 4 g
  • cholesterol 41 mg
  • iron 1 mg
  • sodium 431 mg
  • calcium 53 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine first 4 ingredients in a saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 15 minutes. Stir in chicken; cook 5 minutes. Remove pan from heat; stir in lime juice. Heat oil in a skillet over medium-high heat. Add bok choy and bell pepper; sauté 2 minutes. Add garlic; cook 30 seconds. Prepare rice noodles according to the package directions; drain. Divide noodles evenly among 4 bowls; top each with 1/2 cup chicken mixture and 1/2 cup vegetables. Sprinkle with cilantro, and serve with lime wedges.