Spicy Thai green chicken curry with jasmine rice
Soy-Free, Spicy, Dairy-Free, Gluten-Free
This fragrant gluten- and dairy-free coconut-milk curry is a collaboration between the Williams Sonoma Test Kitchen and Sun Basket.
In your bag
- ½ cup jasmine rice
- 1 organic yellow onion
- 1 organic red or other bell pepper
- 6 ounces organic green beans
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 1½ tablespoons green curry paste
- 1 cup coconut milk
- 1½ teaspoons fish sauce
- 4 or 5 sprigs organic fresh Thai or Italian basil
If making this dish for four people, cook the chicken in two batches, adding more oil to the pan between batches if needed.
Calories: 840, Protein: 44g (88% DV), Fiber: 8g (32% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 4.5g, Saturated Fat: 22g (110% DV), Cholesterol: 190mg (63% DV), Sodium: 870mg (36% DV), Carbohydrates: 71g (24% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Contains: Fish (anchovy), Crustacean Shellfish (shrimp), Tree Nuts (coconut)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.