Name: Thai green curry chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/4 tsp salt; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 tsp canola oil; 1 tbsp green curry paste; 2 tbsp light coconut milk, shaken; 1/2 cup low-sodium chicken broth; 3/4 tsp fish sauce; 1/2 tsp brown sugar; 1.5 oz red bell pepper, sliced into strips; 1.5 oz canned bamboo shoots, drained; 1.5 oz sugar snap peas, trimmed; 1 1/2 tsp fresh Thai basil, torn; 1 tsp lime juice

Nutrition

Per serving

470 calories

Protein: 46g; 39% of calories
Carbs: 50g; 42% of calories
Fat: 10g; 19% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice simmers, heat the canola oil in a 12-inch skillet over medium heat. Add the green curry paste and cook for 1 to 2 minutes, stirring constantly, until it smells very fragrant.
Whisk in the light coconut milk, chicken broth, fish sauce, and brown sugar. Bring the liquid to a gentle simmer.
Add the chicken breast to the skillet. Simmer for 5 minutes, stirring occasionally, until the chicken is opaque in the center. Done when opaque in the center, 165°F.
Stir in the red bell pepper, bamboo shoots, and snap peas. Simmer for 3 to 4 minutes until the vegetables are tender-crisp.
Stir in the lime juice and Thai basil. Fluff the rice with a fork and place it in a shallow bowl. Ladle the chicken and curry over the rice.

Nutrition

Ingredients

Instructions

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