Dinner

Thai Curried Chicken is for Dinner.

Thai Curried Chicken takes several minutes to prepare.

Thai Curried Chicken takes several minutes to cook.

Thai Curried Chicken makes 8 servings.

The ingredients for Thai Curried Chicken are:

4 Cloves Garlic, sliced
2 Chicken Breasts, cooked and shredded into small pieces
1 Large Red onion, chopped into big pieces
2 Red Bell Pepper, coarsely chopped
2 Green Bell Pepper, coarsely chopped
2 medium Carrot, chopped on bias
4 Celery stalks, coarsely chopped on bias
3 Tbsp Red Curry Paste (make your own adjustments to the amount as needed for taste)
1 cup Milk, 1%
1 cup Coconut Milk *(can just use can of coconut milk, but it will increase the nutritional values)
**Extras**
Fresh sweet basil, roughly chopped
Fresh coriander leaves, roughly chopped

2 Cups Kraft Minute Whole Grain Brown or white rice, prepared.

Here is how you make Thai Curried Chicken:

Heat pan (preferably a wok) over high heat. Add coconut milk. Heat to medium and watch until the coconut oil sepearates from the liquid. Add the chicken and garlic and cook until done. Remove chicken from liquid. Add 1% milk and curry paste. Reheat. Add vegies and half of the **herbs. Cook until al dente. Add rest of herbs and chicken. Serve over rice.***Use green curry paste if you'd like it to be spicier.***Number of Servings: 8Recipe submitted by SparkPeople user PJ4SBERG.

The nutritional information for Thai Curried Chicken is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 220.0

• Total Fat: 7.6 g
• Cholesterol: 11.8 mg
• Sodium: 274.3 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 3.2 g
• Protein: 8.9 g