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Ingredients

  • For curry paste:

  • 2 Tbsp. Thai Green Curry
  • 2 Tbsp. olive oil
  • 2 Tbsp. water
  • For rest of dish:

  • 1 lb. boneless chicken breast, cubed
  • 2 Tbsp. olive oil
  • 1 Tbsp. sween onion, minced
  • 1/4 tsp. Dehydrated Minced Garlic
  • 1 1/2 cups light coconut milk
  • 1 1/2 Tbsp. fish or soy sauce
  • 1/3 x red bell pepper, cut into strips
  • 1/3 x green bell pepper, cut into strips
  • 2 x carrots, peeled and cut into 1" pieces
  • 1 cup fat-free half and half
  • 2 tsp. arrowroot starch mixed with 2 tbsp cold water
  • 4 oz. fresh or thawed frozen mango chunks

Directions

For curry paste, mix paste ingredients in a small bowl. Combine half of curry paste with chicken cubes; set aside. Heat olive oil in a wok over high heat. Add onions and garlic and stir-fry for about 1 minute. Add coconut milk and remaining green curry paste. Cook, stirring, for about 5 minutes. Add soy or fish sauce and bring to a boil. Add chicken, bell peppers, carrots, half and half and arrowroot starch mixture. Bring to another boil, then, reduce heat to low and simmer until sauce thickens, about 15 minutes. Add mango and heat through.

Yields

4 servings

Thanks To

Shelby Kinnaird (aka Diabetic Foodie)

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Savory Spice Shop Ingredients
Thai Green Curry 1 oz bag $4.95
Garlic, Dehydrated: Minced 1 oz bag $1.70
Arrowroot Starch/Flour, Organic 1 oz bag $2.30

Nutrition

Nut-Free

Items in this Recipe

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