Thai Green Curry
Customize your way: simply swap chicken for beef or chickpeas and choose the veggies you love.
Ingredients
Makes: 4 servings
- 1 pkg Thai Green Curry Seasoning (3)
- 1 can (14 oz/398 ml) coconut milk
- 1 lb (450 g) bite sized pieces of chicken
- 1 bell pepper, sliced
- 1 C (250 ml) carrots, thinly sliced
- 1 C (250 ml) celery, thinly sliced
- Juice of half a lime
- 1 tsp (5 ml) soy sauce, optional
Preparation
- Combine seasoning with coconut milk in a Wok & Glass Lid over medium-high heat. Bring to a boil, reduce heat, and simmer for 2 minutes.
- Add chicken and cook for 5 - 7 minutes. Stir in vegetables and simmer for more 2 minutes.
- Stir in lime juice and soy sauce, if desired.
Tip
Tip: Serve over steamed rice.
Customize your way:
Shrimp Green Curry: Swap chicken for 1.15 lb (520 g) peeled, deveined shrimp, swap celery for frozen green peas.
Beef Green Curry: Swap chicken for 1 lb beef and celery for zucchini.
Vegetarian Green Curry: Swap chicken for 1.5 lb (680 g) firm tofu, cubed, and swap celery for broccoli.
Make this recipe and more using the (p.1006154) collection.
| Nutritional Serving Size | Per serving: |
| Calories | 310 |
| Fat | 10 g |
| Saturated Fat | 7 g |
| Transfat | 0 g |
| Cholesterol | 60 mg |
| Sodium | 570 mg |
| Carbohydrates | 27 g |
| Fibre | 7 g |
| Sugar | 2 g |
| Protein | 28 g |
Wok & Glass Lid
$139.95
$139.95
Thai Green Curry Seasoning (3)
$10.00
$10.00