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5
from 1 vote
Easy Thai Coconut Curry Chicken and Vegetables
A one pan dinner, made with great flavors from Thai Coconut Curry sauce cooked into chicken, eggplant, peppers and onions with addition of fresh ginger and garlic.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
dinner, Main Course
Cuisine:
American
Servings:
4
Calories:
367
kcal
Author:
Lyuba Brooke
Ingredients
1
lb
chicken tenders
1
lb
eggplant
peeled and cubed
1
large red bell pepper
1/2
medium Vidalia onion
1
Tbsp
vegetable oil
1/2
Tbsp
sliced ginger
3
garlic cloves
minced
salt
2
Tbsp
vegetable stock
10
oz
pouch of Thai Coconut Curry Imagine® Organic Culinary Simmer Sauces
Diced green onion for topping
Instructions
Heat up oil in a saute pan over medium heat. Add sliced garlic and ginger and saute just until fragrant.
Add chicken tenders and some salt. Cook until chicken is done and a little golden. Take out chicken tenders and set them aside.
Deglaze the pan with vegetable stock.
Add sliced onion and pepper and cubed eggplant. Lightly salt and mix well.
Cook until veggies are soft and add chicken back to the pan.
Add Thai Coconut Curry sauce, mix well and simmer for 5-7 minutes.
Top off with fresh, diced green onion and serve.
Nutrition
Calories:
367
kcal
|
Carbohydrates:
17
g
|
Protein:
27
g
|
Fat:
22
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.01
g
|
Cholesterol:
80
mg
|
Sodium:
537
mg
|
Potassium:
804
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
1008
IU
|
Vitamin C:
45
mg
|
Calcium:
30
mg
|
Iron:
1
mg