Thai Green Curry Chicken
Oxmoor House
Thanks to a deli rotisserie chicken, this dish lets you enjoy Thai cuisine with minimal effort. We packed this classic curry dish with colorful peppers and used light coconut milk to cut some of the fat. Serve it over fragrant jasmine rice to soak up the sauce.
Yield: 4 servings (serving size: 1 cup chicken mixture)
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Nutritional Information
Amount per serving
- Calories: 159
- Calories from fat: 0.0%
- Fat: 4.7g
- Saturated fat: 2.6g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.6g
- Protein: 23.9g
- Carbohydrate: 4.9g
- Fiber: 0.8g
- Cholesterol: 63mg
- Iron: 1.1mg
- Sodium: 224mg
- Calcium: 22mg
Ingredients
- Cooking spray
- 1 medium onion, halved and vertically sliced
- 1 small zucchini, halved lengthwise and sliced
- 1 small red bell pepper, cut into thin strips
- 2 teaspoons green curry paste
- 2 cups thinly sliced roasted chicken breast
- 1 cup fat-free, less-sodium chicken broth
- 2/3 cup light coconut milk
- 3 tablespoons fresh cilantro leaves
- Lime wedges (optional)
- Cilantro sprigs (optional)
Preparation
- 1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, and sauté 5 minutes. Add zucchini and bell pepper, and sauté 3 minutes; stir in curry paste. Add chicken, broth, and coconut milk to pan; bring to a boil. Reduce heat, and simmer 3 minutes. Spoon evenly into 4 bowls; sprinkle evenly with cilantro. Serve with lime wedges, and garnish with cilantro sprigs, if desired.
- Serve with: Cucumber, Pineapple, and Mint Salad
Thai Green Curry Chicken Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Poultry
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
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Thai Red Curry Fish Stew
Sunset -
Coconut-Curry Chicken Soup
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