1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (353g) Recipe makes 4 servings The following items or measurements are not included below: green curry paste 1 can bamboo shoots
Calories 450
Calories from Fat 264		(58%)
Amount Per Serving		%DV
	Total Fat 29.4g	45%
	Saturated Fat 19.4g	97%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.1g
Cholesterol 72mg		24%
Sodium 1373mg		57%
Potassium 654mg		18%
Total Carbohydrate 19.0g		6%
	Dietary Fiber 2.4g	9%
	Sugars 13.7g
Protein 30.0g		60%
detailed view... how is this calculated?

Chicken and Broccoli Thai Curry

Recipe #46832 | 40 min | 15 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: luvinlif2k
Nov 19, 2002

This recipe started from the back of a Thai Kitchen curry paste jar. A few modifications and I lost my main reason for wanting to go out for Thai. Now we can have it whenever we want in the comfort of home. Use chicken or beef or eliminate the meat and use your favorite vegetables. This is a versatile and tasty recipe.

SERVES 4 -6 (change servings and units)

Ingredients

1 tablespoon green curry paste or red curry paste
1 (14 ounce) can coconut milk (light works fine)
1/4 cup fresh basil (or 1/8 c. dried)
1 can bamboo shoot, drained
3 tablespoons fish sauce
2 tablespoons brown sugar
1 cup chicken broth or chicken stock
1 lb chicken breast, cut into 1/2 inch strips
3-4 cups fresh broccoli florets

Directions

1
In a medium saucepan combine curry paste and coconut milk and heat.
2
Just before boiling, reduce heat and simmer for 5 minutes.
3
Add remaining ingredients and simmer for 10-15 minutes.
4
Serve over freshly cooked rice.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #1402293

On Nov 13, 2009

my friend let me try it last nigh tand i am making a double batch tonight because i loved it soooooo much !!absolutelydelicious !!!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: cricketnoise

On Jul 15, 2009

I have been looking for a recipe like this for a very long time. I love this dish and have enjoyed it at my favorite restaurant for years. After trying several recipes I am thrilled to have found this one. It is perfect. The only thing I would do is double liquid and seasonings. The more broth the better. Thank you so much for this little gem!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Madi

On Jan 17, 2003

I've made this three times in three weeks so I thought I should write a review on it and say BRAVO!! It has become the second most requested recipe in my house (Sweet Potato and Black Bean Burrito Sweet Potato and Black Bean Burritos being the first). It is an easy recipe to alter and I've never made it the same way twice. Each time I've had to double the recipe. I always add more vegetables. The last time I made it I fixed it with broccoli, cauliflower, a red pepper and a yellow pepper. It was as beautiful as it was tasty. Oh, and I steam the vegetables and then add them at the end right before serving. I didn't like the way the vegetables turned out when I cooked them in the sauce. Great recipe, thanks!

9 people found this review helpful

Was this review helpful to you? YES | NO

From: windhorse23

On Jul 8, 2005

The Pros: It's easy to make. Just chop up your ingredients and dump them in the curry/coconut milk mixture. The Cons: It was way too watery. The chicken and veggies were drowned in sauce.

5 people found this review helpful

Was this review helpful to you? YES | NO

Read all 24 reviews