Thai Curry Chicken & Vegetables

This weeknight Thai red curry is low in sodium, but high in flavour— and it’s ready in under 30 minutes!

Products you'll need:

CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup

CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup

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Ingredients

  • 2 tsp (10 mL) canola oil
  • 6 boneless, skinless chicken breast (about 1 ½ lb/681 g), cut into strips 
  • 1 each large  green and red bell pepper, cubed 
  • 4 tsp (20 mL) each minced  garlic and fresh ginger 
  • 2 tsp (10 mL) Thai  red curry paste
  • 1 can  (284 mL)  CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup
  • 3 tbsp (45 mL) water
  • 1 tbsp (15 mL) lime or  lemon juice
  • 3 green onion, thinly sliced 
  • 1/2 cup (125 mL) fresh  cilantro leaves 

Directions

  1. Heat oil in large nonstick skillet over medium-high heat. Cook chicken, stirring occasionally, for 5 minutes until lightly browned. Transfer to plate. Reduce heat to medium.
  2. Add peppers to pan; cook, stirring, for 2 minutes. Add garlic, ginger and curry paste; cook, stirring, for 1 minute until fragrant. Stir in soup, water and lime juice. 
  3. Return chicken to pan and stir into sauce. Simmer, covered, for 5 minutes until chicken is cooked through and peppers are tender-crisp. Sprinkle with green onions and cilantro.

Recipe tips

  • Curry paste comes in many varieties: Thai options include red, green and yellow, and the Indian varieties are available in mild, medium and hot. Experiment with different types for a flavour twist and depending on how spicy you like your curry to be.
  • Using a no-salt added soup helps you control the sodium in your recipe. Season the chicken and the sauce with salt or sodium-reduced soy sauce to taste, if you like.
  • Serve this curry over the starch of your choice, such as cooked rice or rice noodles.

Ratings & Reviews

(1)
  • Tony S.

    July 26, 2017

    Thai Curry Chicken & Vegetables

    I added 1-1/2 stocks celery, diced and 1/2 sweet white onion, sliced into strips. The recipe turned out great. everyone liked it.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 210
Fat 7 g
Sodium 115 mg
Carbohydrate 9 g
Dietary Fibre 1 g
Protein 27 g
Calcium 2 %DV
  • One serving of vegetables
  • Source of protein

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