Yield
25
Portion Size
164 g/5.7 oz
Category
Chicken
Featured Maple Leaf Product: Seasoned Chicken Pieces (Kebob) (64312)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Stock | 300 mL | 10.1 Fl oz |
| Coconut Milk | 250 mL | 8.5 Fl oz |
| Potatoes, Fresh, Diced | 450 g | 1 Lbs |
| Tomato Paste | 30 mL | 1 Fl oz |
| Curry Powder | 45 mL | 1.5 Fl oz |
| Garlic, Fresh, Minced | 20 mL | 0.7 Fl oz |
| Ginger, Fresh, Minced | 10 mL | 2 tsp |
| Cinnamon | 0.5 g | 0.2 tsp |
| Broccoli Florets | 900 g | 2 Lbs |
| Chicken Pieces, Kebob, Seasoned | 2 Kg | 4.4 Lbs |
| Green Onions, Fresh, Sliced Fine | 250 mL | 8.5 Fl oz |
| Parsley, Fresh, Finely Chopped | 3 mL | 0.6 tsp |
Method
- In a large skillet or pot, combine chicken stock, coconut milk, diced potatoes, tomato paste, minced garlic, minced ginger and cinnamon.
- Bring to a boil and simmer gently for 10 minutes or until potatoes are al dente.
- Add broccoli florets and chicken pieces and continue to simmer for 5-7 minutes, gently mixing so that the broccoli is not crushed. Chicken should reach a temperature of 160 F/70 C. Add green onions and cook 2 more minutes until all vegetables are cooked. Finish with chopped parsley and serve over rice or rice noodles. For convenience, replace the chicken stock, coconut milk, tomato paste, curry powder, garlic, ginger and cinnamon with E.D.Smith Red Thai Curry Sauce. (Nutritional analysis will be different.)
Nutritional Info per 164 g/5.7 oz
| Calories (49.7% from fat) | 214 kcal |
| Fat | 11.9 gm |
| Saturated Fat | 5.58 gm |
| Trans Fat | 0.000 gm |
| Cholesterol | 64 mg |
| Sodium | 417 mg |
| Carbohydrates | 10.3 gm |
| Dietary Fiber | 1.8 gm |
| Sugars | 1.9 gm |
| Protein | 16.9 gm |
| Vitamin A | 6 RE |
| Vitamin C | 27 mg |
| Calcium | 37 mg |
| Iron | 2.15 mg |
| Potassium | 312 mg |
| Phosphorous | 236 mg |