Dinner

Thai coconut chicken curry stir fry is for Dinner.

Thai coconut chicken curry stir fry takes 10 minutes to prepare.

Thai coconut chicken curry stir fry takes 20 minutes to cook.

Thai coconut chicken curry stir fry makes 4 servings.

The ingredients for Thai coconut chicken curry stir fry are:

1 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
16 oz Tyson boneless, skinless chicken breast
1 spear (about 5" long) Broccoli, fresh
4 cup Spinach, fresh
2 clove Garlic
4 oz Mushrooms, Fresh, White Button, Sliced
2 cup, sliced Zucchini
1 tsp Ginger, ground
0.33 tbsp Asian Chili Paste (by REFERENCE)
0.5 tsp Salt
0.5 tsp Pepper, red or cayenne
1.5 tbsp Curry Paste, Green, Thai Kitchen (by JESJES)
1 tbsp Sesame Oil
1 cup, chopped Cabbage, red, fresh

Here is how you make Thai coconut chicken curry stir fry:

Dice chicken into 1 inch cubes. Set aside. Warm oil on skillet on medium (electric stove). Add chopped garlic and mushrooms. Saute for a few minutes while whisking together coconut milk and curry paste. Set coconut milk mixture aside. Add chicken to skillet and cook, stirring frequently, for about 5 minutes. Add vegetables, chili paste and spices. Stir fry on medium high for a few more minutes, then add coconut milk mixture, turn heat down to low, cover and simmer for about 10 minutes. Serve hot over rice or alone.Serving Size: 1/4 of recipeNumber of Servings: 4Recipe submitted by SparkPeople user SARAKATHRYN76.

The nutritional information for Thai coconut chicken curry stir fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 325.5

• Total Fat: 18.6 g
• Cholesterol: 65.4 mg
• Sodium: 504.4 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 3.1 g
• Protein: 28.7 g

Thai coconut chicken curry stir fry is Asian cuisine.

The dietary needs meet for Thai coconut chicken curry stir fry is Lactose Free