GREEN CURRY CHICKEN

Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

Indulge in Asian fusion cuisine with chicken, bell peppers, water chestnuts and spinach simmered in Campbell's Reserve Thai Green Curry Sauce served over jasmine rice.

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Nutrition Facts
Serving Size
1 SERVING (1 CUP CURRY, 1 CUP RICE)
Amount Per Serving
Calories 581
% Daily Value
Total Fat 20.9g
32%
Saturated Fat 3.6g
18%
Cholesterol 82mg
27%
Sodium 1235mg
51%
Total Carbohydrate 67g
22%
Dietary Fiber 2.7g
11%
Protein 29.1g
58%
Vitamin A 66%
Vitamin C 90%
Calcium 6%
Iron 19%
Total Time

Not Available

Serving & Size

1 SERVING (1 CUP CURRY, 1 CUP RICE)

Yields

Indulge in Asian fusion cuisine with chicken, bell peppers, water chestnuts and spinach simmered in Campbell's Reserve Thai Green Curry Sauce served over jasmine rice.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP CURRY, 1 CUP RICE)
Amount Per Serving
Calories 581
% Daily Value
Total Fat 20.9g
32%
Saturated Fat 3.6g
18%
Cholesterol 82mg
27%
Sodium 1235mg
51%
Total Carbohydrate 67g
22%
Dietary Fiber 2.7g
11%
Protein 29.1g
58%
Vitamin A 66%
Vitamin C 90%
Calcium 6%
Iron 19%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

View Product
Weight Measure
Campbell's® Reserve ® Thai Green Curry Sauce qt.
soy sauce 0 3/4  cups
boneless, skinless chicken breast, thinly sliced 72 oz.
1. In a large sauté pan, heat green curry and soy sauce. Add chicken slices and simmer 12-15 minutes.
Weight Measure
baby spinach 14 oz. 14  cups
red bell pepper, cut into strips 2 lb. 7 5/8  cups
water chestnuts, canned, sliced, drained 10 oz. cups
green onion, chopped 11 oz. cups
cilantro, minced 1 oz. cups
lime juice 0 1/4  cups
2. Stir in spinach, red pepper strips and water chestnuts and simmer 2-4 minutes. Finish curry with scallion, cilantro and lime juice before serving.*
Weight Measure
cooked jasmine rice, hot 134 oz. 1 1/2  gallons
cilantro, sprigs 2 oz. 24  ea.
3. Serve 1 cup curry mixture ladled over 1 cup of rice. Garnish with a cilantro sprig.
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