Asian

Thai Curried Veggies with Chicken is for Dinner.

Thai Curried Veggies with Chicken takes 10 minutes to prepare.

Thai Curried Veggies with Chicken takes 10 minutes to cook.

Thai Curried Veggies with Chicken makes 6 servings.

The ingredients for Thai Curried Veggies with Chicken are:

12 oz Thai Kitchen Light Coconut Milk - shake before use
2 tbsp Curry Paste, Green, Thai Kitchen (by JESJES)
.25 cup, chopped Onions, raw
1 cup, chopped Peppers, sweet, red, fresh
1 cup, sliced Zucchini
2 tsp Ginger Root, chopped small
1 cup, chopped or diced Roasting Chicken, light meat
1 tsp Turmeric, ground
1 tbsp Curry powder

Here is how you make Thai Curried Veggies with Chicken:

In large nonstick skillet, saute sliced onion, red bell peppers, ginger, and zucchini until veggies are crisp-tender. Add green curry paste, curry powder, and turmeric, and cook another minute or so. Add shredded rotisserie chicken and well-shaken can of coconut milk. Simmer until chicken is heated and sauce reduces slightly, about five minutes. Serve over jasmine rice or can be eaten by itself.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user CATMONTROSE.

The nutritional information for Thai Curried Veggies with Chicken is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 103.3

• Total Fat: 5.2 g
• Cholesterol: 17.5 mg
• Sodium: 104.3 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 1.5 g
• Protein: 7.0 g

Thai Curried Veggies with Chicken is Asian cuisine.