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Nutrition Facts
Serving Size 308 g
(Approx. 6 Servings)
Amount Per Serving
Calories 180 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 440 mg 18%
Total Carbohydrate 10 g 3%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 18 g
Vitamin A 50% Iron 8%
Vitamin C 170% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Green Curry with Veggies and Chicken
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

1 Tbsp olive oil
1 Lb boneless, skinless chicken breasts, cubed
1/2 Tsp black pepper
1 red bell pepper, roughly chopped
1 green bell peppers, roughly chopped
1 white onion, roughly chopped
1 small broccoli crowns, cut into florets
4 Tbsp Thai Kitchen Green Curry Paste
14 Oz lite coconut milk
2 tomato, cut into wedges
1 basil bunch, torn
1/2 cilantro bunch, roughly chopped
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Heat olive oil in a large skillet on medium-high.
Season chicken with pepper, add to the hot skillet and brown on all sides. Remove from pan and set aside.
Add bell peppers, onions and broccoli to same pan and cook until tender.
Return chicken to pan with curry paste and coconut milk.
Simmer sauce for several minutes. Add tomatoes, basil, cilantro and 3/4 cup water. Cook an additional minute or so.



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