Asian

QCSAHP - Chicken in Thai Green Curry is for Dinner.

QCSAHP - Chicken in Thai Green Curry takes several minutes to prepare.

QCSAHP - Chicken in Thai Green Curry takes 25 minutes to cook.

QCSAHP - Chicken in Thai Green Curry makes 4 servings.

The ingredients for QCSAHP - Chicken in Thai Green Curry are:

10 oz Chicken Breast, 1/4" thick strips
3 cups Coconut Milk, lite
1 tablespoon Green Curry Paste
2 each Lime Leaves
1 cup Water
3 tablespoon Fish Sauce
1 teaspoon Sugar
1 cup Bamboo Shoot Stripps
1/2 each Red Bell Pepper, cut in thin strips
20 leaves Basil, fresh (can substitute 2 tablespoons dry)

Here is how you make QCSAHP - Chicken in Thai Green Curry:

To prepare for group: 1. Bag the chicken.2. Label the coconut milk and bamboo shoot strips.3. Bag the curry paste, lime leaves, fish sauce, sugar, red pepper, and basil separately.Cooking day:1. Heat 1 cup of coconut milk in a frying pan on high heat, until it boils.2. Add green curry paste, reduce heat to medium, and stir to dissolve.3. Add second cup of coconut milk, raise the heat to high and let cook for 8-10 minutes. The sauce will thicken slightly.4. Tear the lime leaves in thirds and add to the pan. Turn heat to medium and cook for 2 minutes.5. Add chicken and turn heat to high. Add the last cup of coconut milk and water. Stir for 1 minute until the mixture is bubbling. Add fish sauce and sugar and stir for 2 minutes, until it is bubbling hard. 6. Add drained bamboo shoots and stir for 2 minutes. Add the red pepper and stir for 1 minute. Add 3/4 of the basil leaves. Stir for 1-2 minutes.7. Serve immediately with brown rice.Number of Servings: 4Recipe submitted by SparkPeople user JLOHERN.

The nutritional information for QCSAHP - Chicken in Thai Green Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 217.0

• Total Fat: 11.8 g
• Cholesterol: 34.4 mg
• Sodium: 1,408.6 mg
• Total Carbs: 10.8 g
• Dietary Fiber: 2.0 g
• Protein: 19.0 g

QCSAHP - Chicken in Thai Green Curry is Asian cuisine.