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Menu Planning & Recipes

Chicken and Vegetables

in Yellow Curry

Servings: ~6
Printable version


  • 1 can coconut milk
  • 3 Tbl. Yellow Curry Paste
    (I use MAE PLOY brand which is vegetarian [no shrimp paste]; comes in a 2 lb. 3 oz. canister from a restaurant supply outlet.)
  • 1 Tbl. canola oil
  • 1 lb. chicken breast, cut into 1 by ½-inch strips
  • 4 oz. fresh spinach, washed, dried and torn
  • 1 cup diced carrot
  • 1 cup broccoli florets
  • 1 c. onion, diced
  • 8 oz. sliced mushrooms (fresh, frozen, or canned)
  • 2 cups brown jasmine rice.


  1. Follow package directions for making rice.
  2. Add oil and curry paste to a large sauté pan over medium heat stirring until well mixed.
  3. Add onion and cook over medium heat 5 minutes
  4. Add chicken, carrots, broccoli, and mushrooms, and continue cooking over medium to medium-low heat until chicken is done (about 15-minutes).
  5.  Add coconut milk and spinach and cover for about 2 minutes. Stir in spinach, and continue cooking until spinach wilts. Remove from heat and serve over rice.

1 cup Curry:

: 278       protein: 23g       total carbohydrate: 9.9g       total fat: 16.6g
: 2.5g       sodium: 496mg       dietary fiber: 2.5g        saturated fat: 12.1g

½ cup rice:
: 108       protein: 2.5g      total carbohydrate: 22.4g       total fat: 0.9g
: 0.3g       sodium: 4.8mg       dietary fiber: 1.4g         saturated fat: 0.2g