A Curry Kick! {Recipe}

You guys.

This weekend I did something I rarely do.

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I attempted to create 3 recipes from scratch, with limited prep and cook time.

I am normally a really boring person when it comes to meals. Honestly, it’s kind of embarrassing.

The first two I can’t really speak about now, as I am working in collaboration with MorningStar farms. But the final one I can certainly spill!! I got the recipe from Cooking Light and whipped it up in a flash last night.

This recipe is crazy easy. So versatile and quick!!

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Thai Green Curry Chicken

courtesy of Cooking Light
prep: 5min 
cook: 10min 
Cooking Spray
1 med onion, sliced
1 small zucchini, sliced
1 red bell pepper, cut into thin strips
2 tsp green curry paste (I used regular concentrated curry paste since I couldn’t find green)
2 cups rotisserie chicken, sliced
1 cup reduced sodium chicken broth
2/3 cup light coconut milk
fresh cilantro leaves, chopped, optional 
lime wedges, optional

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, and sauté 5 minutes. Add zucchini and bell pepper, and sauté 3 minutes; stir in curry paste. Add chicken, broth, and coconut milk to pan; bring to a boil. Reduce heat, and simmer 3 minutes. Spoon evenly into 4 bowls; sprinkle evenly with cilantro. Serve with lime wedges, and garnish with cilantro sprigs, if desired.

You can serve this over rice, quinoa or with tortilla chips! The variations are endless 🙂

Macros:
Calories: 159
Fat: 4.7g
Pro: 23.9g
Carb: 4.9g
Fiber: 0.8g 
Chol: 63mg
Iron: 1.1mg
Sodium: 224mg
Calc: 22mg 

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