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Nutrition Facts
Serving Size 230 g
(Approx. 4 Servings)
Amount Per Serving
Calories 250 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 830 mg 35%
Total Carbohydrate 20 g 7%
Dietary Fiber 3 g 12%
Sugars 13 g
Protein 9 g
Vitamin A 50% Iron 10%
Vitamin C 90% Calcium 6%
*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.
Stir Fry Thai Green Curry
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

13 1/2 Oz can of lite coconut milk
2 Tsp fish sauce
1 Tbsp coconut sugar
2 Tsp green curry paste
1 Tsp garlic clove, minced
2 Tbsp cilantro, divided use
2 Tbsp H-E-B Organics Garlic Canola Oil
1/2 cup(s) red onion, thinly sliced
1/2 Lb chicken breast, thinly sliced into strips
1 H-E-B Sesame Ginger Stir Fry Kit
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Instructions

1
Combine milk, fish sauce, sugar, curry, garlic and 1 tablespoon of cilantro into a medium size saucepan. Whisk gently over medium heat to a simmer. Allow to simmer gently 5 - 6 minutes.
2
While milk mixture is simmering, heat a large skillet on medium-high.
3
Add oil, onions and chicken strips to hot pan. Sauté just until chicken begins to cook through, about 1 minute.
4
Add stir fry kit (reserving sauce packet) and toss with chicken mixture. Stir fry 5 - 6 minutes or until vegetables are tender yet crisp.
5
Add sauce packet to milk mixture and remove from heat. Whisk to combine.
6
Add milk mixture to chicken and vegetables and reduce heat to medium-low. Stir and simmer 3 - 4 more minutes to allow flavors to blend.
7
Garnish with remaining cilantro and serve over rice or noodles.

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