Epicure Recipes

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Coconut Curry Vegetables

LunchLow-sodiumVeganSugar ConsciousOne DishDinnerLunchVegetarianGluten-freeChicken & PoultryLunar New YearDairy-freeDinnerWokCommunity Recipe

20 min

4 servings

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Thank you, Violet Newell, for this recipe!

Ingredients

  • 1 tbsp olive oil
  • 1⁄2 pkg Keema Curry Seasoning or Thai Coconut Soup Seasoning
  • 1⁄2 can (14 oz/398 ml) light coconut milk
  • 1⁄2 white or sweet onion, quartered
  • 2 cups sliced red, orange, and yellow peppers
  • 1 cup broccoli
  • 1 cup fresh green beans
  • 2 grilled boneless, skinless chicken breasts, diced

Preparation

  • In Wok, heat oil over medium heat.
  • In a separate bowl, mix seasoning with coconut milk; set aside.
  • Stir-fry onion, peppers, broccoli, and green beans until desired doneness, about 8–10 min.
  • Add cooked chicken and continue to stir-fry until heated, about 2–3 min.
  • Add coconut milk mixture; stir until heated throughout, about 2 min.
  • Plate and sprinkle with peanuts, if desired. Enjoy!

Epicure Products Used

Nutritional Information

Per serving: Calories 190, Fat 9 g (Saturated 4 g, 0 0 g), Cholesterol 35 mg, Sodium 170 mg, Carbohydrate 13 g (Fiber 3 g, Sugars 5 g), Protein 16 g.

Tips

Swap chicken for tofu.

Perfectly Balance Your Plate

Serve with 1 cup rice.