Recipe > Thai Chicken Curry

Thai Chicken Curry

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Servings: 4

Put that takeout menu back in the drawer! Tonight, you can make your own Thai Chicken Curry in just 20 minutes. With a well-stocked pantry – your “Cantry” – filled with canned ingredients like coconut milk, chicken breast, sweet potatoes and green beans, you can get through the week with creative meals you’ll feel great about serving your family and friends.

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INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1 medium red onion, sliced
  • 1 large garlic clove, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon red curry paste
  • 1 (13.5-ounce) can coconut milk
  • 1 (10-ounce) can chicken breast, drained and flaked
  • 1 (16-ounce) can sweet potatoes, drained and cut into 1-inch chunks
  • 1 (8-ounce) can cut green beans, drained
  • Chopped cilantro for garnish**

PREPARATION

In 3-quart saucepan over medium heat, in hot oil, cook red onion, garlic and ginger until softened, about 5 minutes. Add red curry paste; cook 1 minute.

Add coconut milk, chicken, green beans and sweet potatoes. Over high heat, heat to boiling. Simmer, uncovered, 10 minutes to blend flavors, stirring occasionally. Garnish with chopped cilantro.

NUTRITION PER SERVING

Calories 490; Total Fat 29 g (Sat 20 g, Trans 0 g); Cholesterol 60 mg; Sodium 450 mg; Total Carbohydrates 37 g; Dietary Fiber 5 g; Sugars 9 g; Protein 24 g, Vitamin A 10656.66 IU; Vitamin C 17.22 mg; Calcium 75.89 mg; Iron 5.66 mg; Vitamin D 0 IU; Folate 48.16 mcg

% Daily Value*: Vitamin A 210%; Vitamin C 30%; Calcium 8%; Iron 30%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

**Nutrition analysis calculated with generic ingredients; Nutritional analysis calculated using 1 tablespoon chopped cilantro for garnish.