Thai Curry & Coconut Milk Recipe

Name: Thai Curry & Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb green beans, ends trimmed; 1 large red pepper; 1 large green pepper; 1 1/2 cups fresh broccoli florets; 1 (8 ounce) can water chestnuts, rinsed and drained; 1 (15 ounce) can baby corn, rinsed and drained; 1 (14 ounce) can reduced-fat coconut milk; 1 teaspoon sugar; 1 tablespoon oil; 1 1/2 teaspoons fish sauce; 3 tablespoons Thai red curry paste; 2 boneless skinless chicken breast halves (approx 12oz)

Servings: persons

1/2 lb green beans, ends trimmed
1 large red pepper
1 large green pepper
1 1/2 cups fresh broccoli florets
1 (8 ounce) can water chestnuts, rinsed and drained
1 (15 ounce) can baby corn, rinsed and drained
1 (14 ounce) can reduced-fat coconut milk
1 teaspoon sugar
1 tablespoon oil
1 1/2 teaspoons fish sauce
3 tablespoons Thai red curry paste
2 boneless skinless chicken breast halves (approx 12oz)

1
Slice beans into 1 1/2 inch lengths. Cut peppers into 1 inch pieces. Cut chicken into 1 inch cubes.
2
Place a 12 inch frying pan over high heat. When pan is hot, add oil, beans and broccoli florets; stir fry 2 minutes.
3
Add chicken to cook, stirring occasionally, about 2 minutes.
4
Add peppers and baby corn, about 2 minutes.
5
Add curry paste, coconut milk and sugar. Reduce heat to low and stir until curry paste is well blended.
6
Add water chestnuts; continue to cook about 4 minutes.
7
Stir in fish sauce.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 lb green beans, ends trimmed, 1 large red pepper, 1 large green pepper, 1 1/2 cups fresh broccoli florets, and more.

Yes, Thai Curry & Coconut Milk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Curry & Coconut Milk

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