Thai Green Curry

Thai Green Curry Thai Green Curry Customize your way: simply swap chicken for beef or chickpeas and choose the veggies you love.
Customize your way: simply swap chicken for beef or chickpeas and choose the veggies you love.
  • 5 min prep
  • 18 - 20 minutes
  • 310 calories
  • $2.75

Ingredients


Makes: 4 servings
  • 1 pkg Thai Green Curry Seasoning (3)
  • 1 can (14 oz/398 ml) coconut milk
  • 1 lb (450 g) bite sized pieces of chicken
  • 1 bell pepper, sliced
  • 1 C (250 ml) carrots, thinly sliced
  • 1 C (250 ml) celery, thinly sliced
  • Juice of half a lime
  • 1 tsp (5 ml) soy sauce, optional

Preparation


 
  • Combine seasoning with coconut milk in a Wok & Glass Lid over medium-high heat. Bring to a boil, reduce heat, and simmer for 2 minutes.
  • Add chicken and cook for 5 - 7 minutes. Stir in vegetables and simmer for more 2 minutes.
  • Stir in lime juice and soy sauce, if desired.

Tip


 

Tip: Serve over steamed rice.

Customize your way:
Shrimp Green Curry: Swap chicken for 1.15 lb (520 g) peeled, deveined shrimp, swap celery for frozen green peas.
Beef Green Curry: Swap chicken for 1 lb beef and celery for zucchini.
Vegetarian Green Curry: Swap chicken for 1.5 lb (680 g) firm tofu, cubed, and swap celery for broccoli.

Make this recipe and more using the (p.1008736) collection.

Nutritional Serving Size Per serving:
Calories 310
Fat 10 g
Saturated Fat 7 g
Transfat 0 g
Cholesterol 60 mg
Sodium 570 mg
Carbohydrates 27 g
Fibre 7 g
Sugar 2 g
Protein 28 g

Shop this recipe...

Wok & Glass Lid
$139.95
Thai Green Curry Seasoning (3)
$10.00