Quick Thai Chicken Vegetable Curry Recipes

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QUICK THAI GREEN CURRY



Quick Thai Green Curry image

This is an easy and versatile, quick meal. Use any type of cooked meat and serve this over steamed rice or cooked noodles. Use low-fat coconut milk if you like. I found this in the Chicago Tribune.

Provided by Hey Jude

Categories     Meat

Time 26m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
2 shallots, minced
1 inch piece gingerroot, minced
1 -2 tablespoon thai green curry paste
1 (14 1/2 ounce) can chicken broth
2 cups cooked beef or 2 cups cooked pork
1 (16 ounce) can coconut milk
1 (8 ounce) can sliced bamboo shoots, drained
1/4 teaspoon salt
1 cup shredded basil leaves
lime wedge

Steps:

  • Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
  • Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
  • Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.

Nutrition Facts : Calories 415.5, Fat 33.2, SaturatedFat 23.4, Cholesterol 52.5, Sodium 555.2, Carbohydrate 8.8, Fiber 1.6, Sugar 2.1, Protein 24.4

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