Thai Chicken Curry with Jasmine Rice
Recipe from
Family Circle
Jasmine rice is a fragrant cousin to basmati and will stick together a bit more than traditional parboiled white.
Servings:
4 servings
Prep Time:
10 mins
Total Time:
16 mins
Ingredients
-
1 can (14-1/2 ounces)light coconut milksee savings
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1 tablespoongreen curry paste (such as Thai Kitchen)see savings
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1 tablespoonfish saucesee savings
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1 tablespoonsugarsee savings
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2 teaspoonscornstarchsee savings
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3/4 cupchicken brothsee savings
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1-1/2 poundsboneless, skinless chicken breasts, thinly slicedsee savings
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1 package (16 ounces)frozen Asian stir-fry vegetables, thawed (such as Birds Eye Broccoli Stir-Fry)see savings
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3 cupscooked jasmine ricesee savings
Directions
1.
Place 1 cup of the coconut milk in a large skillet and stir in the curry paste. Bring to a simmer and cook 1 minute. Add remaining coconut milk, the fish sauce and sugar. Stir cornstarch into the chicken broth and add to skillet.
2.
Bring contents of skillet to a simmer. Add the chicken and cook 5 minutes or until cooked through. Add the thawed vegetables and heat through. Serve curry over the cooked jasmine rice.
Nutrition information
Calories 443, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 99 mg, Sodium 798 mg, Carbohydrate 31 g, Fiber 3 g, Protein 43 g
Percent Daily Values are based on a 2,000 calorie diet
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