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THAI COCONUT CURRY CHICKEN
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Nutrition Facts
Serving Size
SERVING (6 OZ SPOODLE RICE (3/4 C) + 4 OZ SPOODLE
Amount Per Serving
Calories 371
% Daily Value
Total Fat 4.5g
7%
Saturated Fat 2.7g
14%
Cholesterol 31mg
10%
Sodium 418mg
17%
Total Carbohydrate 58.8g
20%
Dietary Fiber 4.8g
19%
Protein 22.5g
45%
Vitamin A 1%
Vitamin C 22%
Calcium 5%
Iron 26%

thai coconut curry chicken

Tender chicken and vegetables in boldly flavored, creamy coconut curry sauce, served over jasmine rice. Made with Campbell's® Culinary Reserve® Reduced Sodium Tomato Basil Soup.

  • Total time: 115 minutes
  • Servings: 22
Ingredient Weight Measure
jasmine rice , uncooked 34.0 oz. 5.25 cup
boneless, skinless chicken breast , yield from 1 ounce raw 36
cilantro , chopped 2 tbsp.
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup , 4 pounds 1 pouch
unsweetened coconut milk 1 cup
plain nonfat Greek yogurt 8.0 oz. 1 cup
red curry paste 1 tbsp.
lentils , dry 23.0 oz. 3 cup
kosher salt 1.5 tbsp.
garlic , minced 1.0 oz. 1 tbsp.
green bell pepper , julienne 12.0 oz. 4 cup
fresh basil leaves , torn 1.0 oz. 0.5 cup
1. Rinse rice and cook according to package directions. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.
 
2. While rice cooks, toss the chicken and cilantro in a large bowl. Arrange chicken in a single layer on a sheet pan coated with nonstick cooking spray. Bake at 350°F for 25 minutes. Let stand, then dice cooked chicken into ½‑inch pieces. Reserve.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

3. In a large rondeau or tilt skillet, combine Campbell’s® Culinary Reserve Tomato Basil Soup, coconut milk, yogurt, curry paste, lentils, salt, and garlic. Heat over medium heat until smooth and fragrant. Add chicken and peppers. Cook for 3–4 minutes, or until tender-crisp.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

4. To serve, using a 6 oz spoodle, portion 3/4 cup rice onto a serving plate. Using a 4 oz spoodle, top with 1/2 cup sauce. Garnish with fresh torn basil. Serve immediately.

K-12 Meal Components (beans as meat):
M/MA:2.0 oz.
Grain:1.25 oz
Vegetables:3/8 cup Red/Orange

K-12 Meal Components (beans as vegetables):
M/MA:0.75 oz.
Grain:1.25 oz.
Vegetables: 3/4 cup (3/8 cup Red/Orange, 1/4 c Other)
 

Tender chicken and vegetables in boldly flavored, creamy coconut curry sauce, served over jasmine rice. Made with Campbell's® Culinary Reserve® Reduced Sodium Tomato Basil Soup.

  • Total time: 115 minutes
  • Servings: 22
Ingredient Weight Measure
jasmine rice , uncooked 34.0 oz. 5.25 cup
boneless, skinless chicken breast , yield from 1 ounce raw 36
cilantro , chopped 2 tbsp.
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup , 4 pounds 1 pouch
unsweetened coconut milk 1 cup
plain nonfat Greek yogurt 8.0 oz. 1 cup
red curry paste 1 tbsp.
lentils , dry 23.0 oz. 3 cup
kosher salt 1.5 tbsp.
garlic , minced 1.0 oz. 1 tbsp.
green bell pepper , julienne 12.0 oz. 4 cup
fresh basil leaves , torn 1.0 oz. 0.5 cup
1. Rinse rice and cook according to package directions. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.
 
2. While rice cooks, toss the chicken and cilantro in a large bowl. Arrange chicken in a single layer on a sheet pan coated with nonstick cooking spray. Bake at 350°F for 25 minutes. Let stand, then dice cooked chicken into ½‑inch pieces. Reserve.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

3. In a large rondeau or tilt skillet, combine Campbell’s® Culinary Reserve Tomato Basil Soup, coconut milk, yogurt, curry paste, lentils, salt, and garlic. Heat over medium heat until smooth and fragrant. Add chicken and peppers. Cook for 3–4 minutes, or until tender-crisp.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

4. To serve, using a 6 oz spoodle, portion 3/4 cup rice onto a serving plate. Using a 4 oz spoodle, top with 1/2 cup sauce. Garnish with fresh torn basil. Serve immediately.

K-12 Meal Components (beans as meat):
M/MA:2.0 oz.
Grain:1.25 oz
Vegetables:3/8 cup Red/Orange

K-12 Meal Components (beans as vegetables):
M/MA:0.75 oz.
Grain:1.25 oz.
Vegetables: 3/4 cup (3/8 cup Red/Orange, 1/4 c Other)
 

Made with:

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