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Yellow Thai Curry


Serves: 4
Preparation Time: 5 minutes
Cook Time: 25 minutes
Marinating Time: No marinating required

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Nutritional Information
 
Yellow Thai Curry

  • 1 1/2 tbsp (20 mL) vegetable oil
  • 1 lb (500 g) chicken, cut into 1"(2.5 cm) cubes
  • 1 1/2 cups (375 mL) frozen Asian or Thai vegetable mix, thawed
  • 1 jar (341 mL) VH® Yellow Curry Sauce
  • 1/4 cup (62 mL) toasted cashews, chopped

Per Serving: 259g (Serves: 4)


Amount % Daily Value
Calories 370
Total Fat (g) 14 22%
Saturated Fat (g) 2.5 13%
+ Trans Fat (g) 0.1
Cholesterol (mg) 60 20%
Sodium (mg) 880 37%
Carbohydrates (g) 32 11%
Fibre (g) 3 12%
Sugars (g) 17
Protein (g) 29


Source: ESHA Nutrient Database

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  1. Heat oil in large pan over med-high heat. Add chicken and sauté 10 min.
  2. Add vegetable mix, cover and cook 10 min over low heat, until chicken is golden.
  3. Add VH® Sauce and stir well; cook 3 min. Top with cashews, if using. Serve with rice or noodles.