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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 331.4
  • Total Fat: 10.6 g
  • Cholesterol: 65.7 mg
  • Sodium: 641.0 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 6.4 g
  • Protein: 32.0 g

View full nutritional breakdown of Thai Jungle Curry calories by ingredient
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Thai Jungle Curry

Submitted by: JILLIANWILLIAN

Introduction

A spicy dinner treat on a cool night - high in sodium due to fish sauce, so if you are "sodium aware" like me, you will want to only make this occasionally and then limit the sauce you take. A spicy dinner treat on a cool night - high in sodium due to fish sauce, so if you are "sodium aware" like me, you will want to only make this occasionally and then limit the sauce you take.
Number of Servings: 4

Ingredients

    16 oz raw chicken tenders or chicken strips
    1 medium onion, thinly sliced
    1 - 400 ml can Coconut Milk - Earth's Choice 72% less fat
    2 tbsp Lemon Grass,
    2 tbsp Ginger Root - thinly sliced
    Garlic, 6 cloves
    1 tbsp Fish Sauce
    Juice of 1/2 a Lime
    1 red chili pepper, seeds and veins removed - chopped
    1 tbsp Chili powder
    4 cups cherry tomatoes
    5 Red Peppers - roasted, skin removed, and cut into chunks
    4 - 6 kaffir or lime leaves, cut into slivers (I have substituted fresh curry leaves when I can't find lime leaves - different flavour but lovely!)
    2 tbsp each freshly chopped coriander (cilantro) and Thai Basil


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Directions

Place chicken tenders in a roasting pan - cover with sliced onions and lime leave strips.

In a food processor, process all other ingredients EXCEPT cherry tomatoes and chopped roasted red pepper (these go in for last 15 min of roasting) and fresh corriander (cilantro) and Thai Basil - pour over chicken and onion in roasting pan and stir until coated.

Put lid on roaster and roast in 350 degree oven for 45 minutes. Remove from oven, add 4 cups (or less if you like) cherry tomatoes, and chopped roasted red peppers - return to oven and roast another 15 minutes.

Top each serving with chopped fresh corriander and fresh thai basil. If you can't find thai basil, regular basil is fine.

Serve with either jasmine rice or naan (not calculated in nutritional details)

Serving = 4 oz of chicken plus equal amount of sauce if you'd like.

Number of Servings: 4

Recipe submitted by SparkPeople user JILLIANWILLIAN.






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