Green Curry Shiitake Chicken
Prep Time
25 minutes
Number of Servings
4
Ingredients
  • 1 Tbsp green curry paste (more if desired)
  • 2 boneless, skinless medium chicken breasts (about 4 oz each), chopped into 1-inch chunks
  • [q:1/2] cup carrots, peeled and diced
  • 12 oz shiitake mushrooms, washed very well and sliced
  • 1 medium yellow onion, sliced
  • 1 cup Thai eggplant, sliced and cut into quarters
  • [q:1/2] cup organic corn kernels, cut off cooked cob, or frozen and de-thawed
  • 1 to [q:1 1/2] Tbsp fish sauce (less if brand is very pungent)
  • 1 (13 oz) can coconut milk
  • 1 green chile, sliced (optional—this will make the dish very spicy)
  • 2 cups brown rice, short- or medium-grain, cooked
Directions
  1. In a soup pot, heat oil and curry paste on high until paste bubbles.
  2. Add chicken, carrots, mushrooms, onion, eggplant, corn, and fish sauce. Stir for about 1 minute and then add coconut milk.
  3. Lower heat to medium and cook for about 6 minutes, or until chicken is completely cooked through. (If you prefer a thicker curry, let it reduce for another couple of minutes.)
  4. Add green chile, if using. Serve over brown rice.
Nutrition Info
490 Calories, 21 g Protein, 42 g Carbohydrates, 7 g Fiber, 27 g Total fat (21 g sat, 2 g mono, 2 g poly), 431 mg Sodium, Vitamin B3 (niacin), Manganese, Vitamin A, Phosphorus, Selenium, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Vitamin B1 (thiamine), Folate, Pantothenic acid, Zinc