Asian

Coconut Curry Chicken is for Dinner.

Coconut Curry Chicken takes 15 minutes to prepare.

Coconut Curry Chicken takes 25 minutes to cook.

Coconut Curry Chicken makes 4 servings.

The ingredients for Coconut Curry Chicken are:

4 Tbsp Cocunut Oil
4 Cloves of Garlic, Pressed
3 Ribs of Celery, Sliced
4 inches of Ginger, Peeled, Grated
4 Carrots, Shredded
1/2 Tsp Tahai Kitchen Green Curry Paste
3 Small Zucchini Sliced
1 Cup Green Beans, Trimmed and Cut in Half
1 Can Tahi Kitchen Coconut Milk
1 box Pacific Low Sodium Chicken Broth
1 Lb of Cubed Chicken Breast
5 Leaves Fresh Basil, thinly sliced

Here is how you make Coconut Curry Chicken:

Heat oil in large frying pan on Medium HighAdd garlic and celery. Stir for 4-5 minutes until tenderAdd Carrots and Ginger. Stir for 5 minutesAdd Curry, 1 Cup of Broth, zucchini and Green BeansCover and let cook for 5 minutesSake Can of Coconut milk then add to pan. Next add the remaining brothBring to low boil then add meat. Reduce heat to medium. cover and let cook for 20 minutesSpoon into shallow bowl and top with fresh sliced basilServing Size: makes 4 servngsNumber of Servings: 4Recipe submitted by SparkPeople user CC0007.

The nutritional information for Coconut Curry Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 427.9

• Total Fat: 22.5 g
• Cholesterol: 64.0 mg
• Sodium: 407.9 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 6.2 g
• Protein: 31.5 g

Coconut Curry Chicken is Asian cuisine.

The dietary needs meet for Coconut Curry Chicken is Gluten Free