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Thai Chicken & Vegetable Green Curry

Time: 15 mins
Servings: 3

Ingredients:

  • 64g Green Curry Paste (or to taste)
  • 485ml Canned Coconut Milk
  • 1/4 Cauliflower (small, cut into florets)
  • 175g Bok Choy (chopped)
  • 227g Chicken Breast, Cooked (thinly sliced)

Directions:

  1. Add the curry paste and coconut milk in a pot over medium heat. Stir to combine then bring to a simmer.
  2. Add the cauliflower to the pot and cook uncovered for about five minutes or until the cauliflower is just tender. Stir in the bok choy and cooked chicken breast and continue to cook until the bok choy has wilted and the chicken has warmed through. Divide between bowls and enjoy!

Notes!

More Flavour:
Add fresh ginger, garlic, lime juice, cilantro, and/or basil.

Curry Paste:
This recipe was created using Thai Kitchen Green Curry Paste. Brands of
curry paste may differ so start with less curry paste and adjust to taste if needed

More Flavour:
Add fresh ginger, garlic, lime juice, cilantro, and/or basil.

Serving Size:
One serving is approximately 1 1/3 cups.

Consistency:
For a thinner curry add chicken broth.

Vegetables:
Use broccoli, bell pepper, carrots, kale or spinach instead..

Make it Vegan:
Use chickpeas, tofu, or tempeh instead of chicken.

Nutritional Info:
Amount per serving
Calories – 450
Fat – 33g
Carbs – 12g
Fiber – 3g
Sugar – 5g
Protein – 27g

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