Photo: Swathi Handique
Chicken and Vegetable Curry
12 ingredients
Serves 4.
openrecipes
This curry can be turned into a hearty soup by adding 3 1/2 cups chicken broth. Or, make a vegetarian curry by replacing the chicken with chunks of tofu or vegetables, such as thinly sliced sweet potatoes, bamboo shoots or snow peas, and replacing the chicken broth with vegetable broth.
Estimated Nutrition (whole recipe, rough)
867
Calories
40g
Protein
45g
Fat
78g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 to 3 Tbs. Thai green curry paste
- 1 can (14 fl oz.) unsweetened coconut milk
- 1 cup chicken broth
- 2 Tbs. sugar
- 2 Tbs. canola oil
- 1 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces
- 2 zucchini, halved lengthwise and cut into 1/2-inch pieces
- 1 garlic clove, minced
- 4 cups baby spinach
- Juice of 1 lime
- Salt, to taste
- Steamed jasmine rice for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes