Chicken Vegetable Curry

This mild green curry lends itself very well to the rich roasted turkey when combined with some fresh vegetables and light coconut milk. Serve over rice.

Preparation Time: 20 minutes

Cooking Time: about 30 minutes 

Serves 4 

2 tsp (10 mL) vegetable oil

3 cloves Ontario Garlic, minced

2 Ontario Leeks (white and light green parts), thinly sliced

1 tbsp (15 mL) grated fresh gingerroot

1 can (398 mL) light coconut milk

2 tbsp (25 mL) Thai green curry paste

1/2 tsp (2 mL) salt

2 cups (500 mL) cubed Ontario Butternut Squash 

2 Ontario Carrots, peeled and sliced

3 cups (750 mL) cubed cooked Ontario Chicken

1 tbsp (15 mL) fresh lime juice

2 tbsp (25 mL) chopped fresh Ontario Parsley 

Fresh Ontario Parsley Sprigs

In large nonstick skillet, heat oil over medium heat. Stir-fry garlic, leeks and ginger for 2 minutes. Stir in coconut milk, curry paste and salt until combined. Add squash and carrots and bring to simmer. Cover, reduce heat and simmer, stirring once, until vegetables are tender, about 20 minutes. Add chicken and lime juice and simmer until hot, about 5 minutes. Stir in chopped parsley. Garnish with parsley sprig.

Nutritional Information:

1 Serving

PROTEIN:  33 grams

FAT:  14 grams

CARBOHYDRATE: 20 grams

CALORIES:  345    

FIBRE:  3 grams

SODIUM:  510 mg