Chicken and Vegetable Green Curry

You will never need to order take-out again after making this simple green curry. Cooking the rice in broth adds extra flavour and allows for no waste.

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

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Ingredients

  • 1 carton Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth
  • 1 cup (250 mL) long grain white rice
  • 1 lb (454 g) skinless chicken thigh, cut into strips
  • 1 tbsp (15 mL) vegetable oil
  • 1 tbsp (15 mL) green curry paste
  • 1 cup (250 mL) coconut milk
  • 4 cups (1 L) frozen Asian style vegetable blend

Directions

  1. In a small saucepan, combine 2 cups (500 mL) broth and rice over medium high heat. Bring to boil, cover; reduce heat to maintain a simmer until all the broth has been absorbed and the rice is tender, about 15 minutes.
  2. Meanwhile, in a large pan, heat oil over medium high heat, add the chicken and fry for 5 to 7 minutes, or until just turning golden. Stir in curry paste, remaining broth and coconut milk. Simmer for 10 minutes or until reduced slightly.  
  3. Stir in in chicken and vegetables. Cook until heated through, about 5 minutes. Serve over rice. 

Recipe tips

You can use leftover steamed veggies or frozen to make this simple weeknight recipe. 

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 540
Fat 25 g
Sodium 900 mg
Carbohydrate 52 g
Dietary Fibre 3 g
Protein 28 g
Calcium 7 %DV

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