Thai Chicken and Vegetable Green Curry
ChefRhonda PlataDifficultyBeginnerYou can't go wrong with this delicious combination of Thai curry paste and coconut milk. This curry recipe offers lots of scope for variations; use any vegetables that suit your fancy, and for a vegan version, substitute tofu for the chicken or leave it out entirely. To soak up the sauce, try cauliflower rice, shirataki noodles, or zoodles.
Servings 3
Serving size 3 oz chicken
Net Carbs
- Amount Per Serving
- Calories 450
- % Daily Value *
- Total Fat 33g43%
- Protein 27g
- Total Carbohydrate 12g5%
- Dietary Fiber 3g11%
- Total Sugars 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the curry paste and coconut milk in a saucepan or small pot over medium heat. Stir to combine then bring to a simmer.
Add the cauliflower to the pot and cook uncovered for about five minutes or until the cauliflower is just tender.
Stir in the bok choy and cooked chicken breast and continue to cook until the bok choy has wilted and the chicken has warmed through. Divide between bowls and enjoy!
Ingredients
Ingredients
Directions
Directions
Add the curry paste and coconut milk in a saucepan or small pot over medium heat. Stir to combine then bring to a simmer.
Add the cauliflower to the pot and cook uncovered for about five minutes or until the cauliflower is just tender.
Stir in the bok choy and cooked chicken breast and continue to cook until the bok choy has wilted and the chicken has warmed through. Divide between bowls and enjoy!
Notes
