Healthy Meat & Poultry Recipes Healthy Chicken Recipes Healthy Chicken Main Dish Recipes Healthy Curry Chicken Recipes Green Chicken Curry 4.3 (6) 6 Reviews If you're looking for a basic green Thai chicken curry recipe, start here. Green is the hottest type of curry paste; to take this chicken recipe down a notch, try red Thai curry paste (considered “medium” heat) or mild yellow curry paste. If you have a shellfish allergy, compare curry paste ingredient lists--some brands contain shrimp and some don't. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on August 16, 2019 Print Rate It Share Share Tweet Pin Email Cook Time: 40 mins Total Time: 40 mins Servings: 4 Yield: 4 servings Nutrition Profile: Dairy-Free Gluten-Free Healthy Immunity High-Protein Low Added Sugars Low-Calorie Jump to Nutrition Facts Ingredients 2 tablespoons canola oil 1 pound boneless, skinless chicken thighs, trimmed, cut into bite-size pieces 1 bunch scallions, sliced 1 medium sweet potato, cut into 1/2-inch cubes 1 14-ounce can “lite” coconut milk 2 tablespoons Thai green, red or yellow curry paste 1 tablespoon fish sauce 3 cups sliced bok choy 1 ½ cups halved green beans, fresh or frozen (thawed) ¼ cup chopped fresh basil 1 tablespoon lime juice Directions Heat oil in a large skillet over medium-high heat. Add chicken and scallions and cook, stirring, until the chicken is no longer pink, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add sweet potato to the pan and cook, stirring, for 2 minutes. Add coconut milk, curry paste, fish sauce, bok choy and green beans; bring to a simmer. Reduce heat to medium, cover and cook, stirring once or twice, until the vegetables are tender, 5 to 7 minutes. Return the chicken and any accumulated juices to the pan and cook until heated through, about 2 minutes more. Remove from heat and stir in basil and lime juice. Rate it Print Nutrition Facts (per serving) 360 Calories 20g Fat 20g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size about 1 1/4 cups Calories 360 % Daily Value * Total Carbohydrate 20g 7% Dietary Fiber 4g 13% Total Sugars 6g Protein 24g 49% Total Fat 20g 26% Saturated Fat 7g 37% Cholesterol 104mg 35% Vitamin A 11533IU 231% Vitamin C 31mg 34% Folate 57mcg 14% Sodium 619mg 27% Calcium 105mg 8% Iron 3mg 14% Magnesium 50mg 12% Potassium 682mg 15% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved