The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 334 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 430 mg 18%
Total Carbohydrate 16 g 5%
Dietary Fiber 4 g 16%
Sugars 7 g
Protein 34 g
Vitamin A 190% Iron 15%
Vitamin C 110% Calcium 8%
*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.
Thai Green Curry with Chicken and Butternut Squash
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 Tbsp grapeseed oil, divided use
1 1/4 Lb chicken breast, cut into slices or bite size pieces
10 Oz H-E-B Diced Butternut Squash
1/2 medium red bell pepper, thinly sliced
1/4 medium sweet onion, thinly sliced
6 .8900 Oz H-E-B Green Curry Cooking Sauce
1 Oz Central Market Organic Power Greens Lettuce Blend, roughly chopped
1/4 cup(s) fresh cilantro, finely chopped
Check All
Uncheck All
Add to List

Instructions

1
Place a large skillet over medium-high heat.
2
When hot, add half of oil and all of chicken. Stir to coat. Cook with very little stirring, just until golden, or 2 to 3 minutes each side, depending on size. Remove from pan.
3
Add remaining oil, butternut squash, bell peppers and onions to pan. Cook until onions and peppers start to soften, about 3 to 4 more minutes.
4
Add chicken back in. Stir 1 minute to reduce any liquid. Turn heat down to medium-low. Add sauce, greens and cilantro. Stir 1 minute, just to heat through.
5
Chef's tip: Serve over Coconut Lime Jasmine Rice.

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}