Asian

Thai Curry Chicken and Veggies is for Dinner.

Thai Curry Chicken and Veggies takes 45 minutes to prepare.

Thai Curry Chicken and Veggies takes 15 minutes to cook.

Thai Curry Chicken and Veggies makes 4 servings.

The ingredients for Thai Curry Chicken and Veggies are:

Coconut Milk, .63 cup or one small can Thai Kitchen coconut milk
Thai Kitchen Red Curry Paste 1 tsp or to taste
Dole Petite Size Yukon Gold Potatoes (10 small potatoes cut on the bias with skin intact)
Carrots, raw, 2 cup, strips or slices cut on the bias
Basil, 10 leaves (fresh)
Onions, raw, 1 cup, chopped or one whole onion chopped
Ginger Root, 5 slices (1" dia) or to taste
Green Peppers (bell peppers), .5 cup, strips
*Snow Peas, fresh, 0.5 cup
Chicken Breast, no skin, 2 breast, bone and skin removed
Olive Oil, 2 tbsp
Pepper, black, 1 tsp or to taste
Garlic powder, 1 tbsp or to taste
*lite salt - Morton (1/4 tsp) or to taste

Here is how you make Thai Curry Chicken and Veggies:

As in most Asian stir-fry, the time for prep is much longer than the cooking time. Take two boneless, skinless breasts and dice into bite size pieces, about 1/2 inch wide by 1 inch long. Add one tablespoon of olive oil or peanut oil to a large non-stick skillet--spread oil to cover bottom of skillet. To the skillet add 1/4 cup chopped onion, 1/4 cup basil and sliced ginger root to skillet and stir fry over high heat until it begins to carmelize. Put veggies to one side and add diced chicken breast. Press breast pieces with a spatula or wooden spoon until they are flattened, and cook on both sides until pink color disappears and they begin to brown. Remove cooked chicken and veggies to a plate and set aside. Add second teaspoon of oil to the pan and add remaining onion, green pepper, carrot slices and potato slices. Season with garlic powder and black pepper to taste. Stir fry over high heat until they begin to soften and carmelize. While veggies are cooking, add one teaspoon red curry paste to coconut milk and press against the side of a cup until curry paste and milk are well combined. Add green beans and snow peas to potato, carrot, onion, green pepper mixture and stir fry until well coated with pan juices. Cover and continue to cook over high heat until beans and peas soften. Be sure to continue to stir veggies periodically to keep them from sticking to pan. When beans and peas are soft, add remaining chopped basil leaves, and add set aside chicken pieces and veggies. Add the coconut/curry mixture and stir well. Cover and let cook until all veggies are tender and serve immediately. Divide recipe into four generous servings (not sure of exact cup measurement.) Servings should be approximately 2 cups.Number of Servings: 4Recipe submitted by SparkPeople user HLTHYETER.

The nutritional information for Thai Curry Chicken and Veggies is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 370.5

• Total Fat: 16.1 g
• Cholesterol: 68.4 mg
• Sodium: 244.1 mg
• Total Carbs: 28.3 g
• Dietary Fiber: 4.3 g
• Protein: 31.5 g

Thai Curry Chicken and Veggies is Asian cuisine.

The dietary needs meet for Thai Curry Chicken and Veggies is Low Fat