Thai Green Chicken Curry


Cooking Instructions
  • Flavor packed herb and lemongrass coconut curry broth with acorn squash, Thai eggplant, red bell peppers, and chicken breast. Garnished with Thai basil and limes and served with a side of steamed jasmine rice.

    Have it made whole30 compliant with mixed veggie rice instead of the jasmine rice.

  • Remove cover from container and set aside

    Oven: Heat oven to 375 degrees. Bake for 15-20 minutes or until warm throughout. Enjoy!

    Microwave:  2-3 minutes, until warmed throughout.

  • chicken breast, acorn squash, eggplant, red bell pepper, jasmine rice (or cauliflower, sweet potato, and brussels sprouts), shallot, coconut milk, fish sauce, lemon grass, thai basil, limes, serrano, cilantro, scallion, coriander, cumin, garlic, grapeseed oil, galangal

    Allergens:  fish

    Ingredients may change due to market availability. Please email if you have questions about allergies. 

    • Calories: 771
    • Fat: 29g
    • Carbohydrates: 85g
    • Protein: 48g

    Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary.  Nutritional info may exclude marinades and brines.

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