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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 370.9
  • Total Fat: 13.8 g
  • Cholesterol: 102.7 mg
  • Sodium: 1,427.6 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 45.1 g

View full nutritional breakdown of Thai Chicken Coconut Milk Curry calories by ingredient
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Thai Chicken Coconut Milk Curry

Submitted by: UBERPRINZESSIN

Introduction

A recipe I adapted from allrecipes. I usually eat this over jasmine rice. Can substitute chicken with any meat, shrimp, tofu. A recipe I adapted from allrecipes. I usually eat this over jasmine rice. Can substitute chicken with any meat, shrimp, tofu.
Number of Servings: 4

Ingredients

    1 tbsp vegetable oil
    2 tbsp red curry paste
    2-3 chicken breasts, boneless, skinless cut into strips
    1 onion, coarsely chopped
    1 red bell pepper, cut into strips
    2 tbsp lemon zest
    2 cup light coconut milk
    2 tbsp fish sauce
    2 tbsp fresh lemon juice
    1/3-2/3 cup fresh cilantro
    1/2 can straw mushroom (15 oz. can)
    1/2 can bamboo shoots
    1/2 can baby corn, cut to pieces
    2 Thai chili peppers diced ( deseed for mild/medium, add more for kick)

Directions

Heat oil in a large skillet on high. Add curry paste and heat for 30 seconds. Add chicken and cook for 3 minutes. Stir in everything but the cilantro. Boil then cook med for 5-7 minutes until chicken is cooked. Sprinkle cilantro in and stir. Serve.

Number of Servings: 4

Recipe submitted by SparkPeople user UBERPRINZESSIN.






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