Lunch

Squash, Chicken, Green Bean Tah-Tsai Curry Makes 12 c., 6- 2c serving is for Lunch.

Squash, Chicken, Green Bean Tah-Tsai Curry Makes 12 c., 6- 2c serving takes 10 minutes to prepare.

Squash, Chicken, Green Bean Tah-Tsai Curry Makes 12 c., 6- 2c serving takes 30 minutes to cook.

Squash, Chicken, Green Bean Tah-Tsai Curry Makes 12 c., 6- 2c serving makes 6 servings.

The ingredients for Squash, Chicken, Green Bean Tah-Tsai Curry Makes 12 c., 6- 2c serving are:

1 tbsp Olive Oil
1 tbsp margarine, hard, blue bonnet
4 tbsp Red Curry Paste (Thai sm red. can)
3.33 cup Coconut Milk (Chaokoh) (2 cans)
1 large Onion, raw
8 cup, sliced Summer Squash (2 medium, 1 sunburst and 1 pattypan)
4 cup Green Beans (snap)
14 ounces Chicken Breast (cooked), no skin, roasted (about 4 tenderloins, boneless)
7.125 tsp Palm Sugar (Duong Thot Noc) 1 t=1serving (1/2 circle of hard sugar)
3 cup, chopped Mustard greens, fresh (1 medium head Tah-tsai)
64 tbsp Basil (4 cups, mix of lemon, thai, and genovese)
1 small cayenne
4 tbsp Fish Sauce Viet Huong 1 T=1serv

Here is how you make Squash, Chicken, Green Bean Tah-Tsai Curry Makes 12 c., 6- 2c serving:

Melt margarine. Add oil and curry. Add chopped onions, chicken, and fresh green beans. Add coconut milk and palm sugar. Cook 10 min. over medium heat, stirring occasionally. Shred squash and add. Cook 10 more min. Cut tah-tsai in large segments. Add. Thinly slice cayenne pepper. Cook 5 min. Add basil. Cook 1min. Serve in a bowl with rice as will be soupy.Serving Size:?Makes 6 -2 c. servings

The nutritional information for Squash, Chicken, Green Bean Tah-Tsai Curry Makes 12 c., 6- 2c serving is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 476.0

• Total Fat: 29.4 g
• Cholesterol: 41.0 mg
• Sodium: 1,631.9 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 8.0 g
• Protein: 25.0 g

Squash, Chicken, Green Bean Tah-Tsai Curry Makes 12 c., 6- 2c serving is Asian cuisine.