Thai Green Curry Chicken

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.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary test

prep:
5 mins
cook:
10 mins
total:
15 mins
Yield:
4 servings (serving size: 1 cup chicken mixture)
Nutrition Info
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Ingredients

Directions

  • 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.

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  • Serve with: Cucumber, Pineapple, and Mint Salad

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

Per Serving:
159 calories; fat 4.7g; saturated fat 2.6g; mono fat 0.9g; poly fat 0.6g; protein 23.9g; carbohydrates 4.9g; fiber 0.8g; cholesterol 63mg; iron 1.1mg; sodium 224mg; calcium 22mg.
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