CHICK'N COCONUT CURRY
Yield Portion Size
| 1 tbsp |
Olive oil or coconut oil
|
| 3/4 lb | |
| 1 tbsp |
Curry powder
|
| 2 cloves |
Garlic, minced
|
| 1 tsp |
Grated fresh ginger
|
| 3 tbsp |
Red curry paste
|
| 1 can (14 oz each) |
Coconut milk
|
| 3 cups |
Fresh broccoli florets
|
| 2 cups |
Fully cooked basmati rice
|
| 2 tbsp |
Lime juice
|
| 1/4 cup |
Fresh cilantro, chopped
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 82 mg | 8% |
| Carbohydrate | 37 g | 12% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 28 g | 44% |
| Iron | 7 mg | 37% |
| Potassium | 730 mg | 0% |
| Calories | 495 kcal | 25% |
| Sodium | 648 mg | 27% |
| Protein | 28 g | 55% |
| Polyunsaturated Fat | 1 g | 4% |
| Saturated Fat | 20 g | 98% |
| Sugars | 3 g | 0% |
| Vitamin C | 56 mg | 93% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Heat heavy frying pan over medium-high heat. Add oil to coat pan. Toss chick’n in curry powder before adding to warmed frying pan. Cook for 2 to 3 minutes on each side until well caramelized and crisp. Remove to a platter.
-
Step 2
Add garlic and ginger to a saucepan and gently stir fry for 1 minute. Careful not to burn. Whisk in curry paste and coconut milk before bringing sauce to a boil. Stir in broccoli florets, reduce heat, and simmer for 5 minutes.
-
Step 3
Add chick’n to saucepan and gently stir to coat in sauce. Serve on a bed of rice drizzled with a lime juice and chopped cilantro.
Discover how we can boost your business
Foodservice Capabilities Video
Learn more about Conagra Foodservice, your partner in culinary innovation.
watch now
Our Full Product Lineup
Discover everything Conagra Foodservice has to offer, including our newest products!
View Our 2023 Catalog
Culinary Trends Newsletter
Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.
Read more