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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 220.0
  • Total Fat: 7.6 g
  • Cholesterol: 11.8 mg
  • Sodium: 274.3 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 8.9 g

View full nutritional breakdown of Thai Curried Chicken calories by ingredient
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Thai Curried Chicken

Submitted by: PJ4SBERG

Introduction

Delicious and easy curried chicken recipe. You can use either Thai or Indian curry, depending on your own preference. Can be vegitarian if you substitute the chicken for tofu or kidney beans. Delicious and easy curried chicken recipe. You can use either Thai or Indian curry, depending on your own preference. Can be vegitarian if you substitute the chicken for tofu or kidney beans.
Number of Servings: 8

Ingredients

    4 Cloves Garlic, sliced
    2 Chicken Breasts, cooked and shredded into small pieces
    1 Large Red onion, chopped into big pieces
    2 Red Bell Pepper, coarsely chopped
    2 Green Bell Pepper, coarsely chopped
    2 medium Carrot, chopped on bias
    4 Celery stalks, coarsely chopped on bias
    3 Tbsp Red Curry Paste (make your own adjustments to the amount as needed for taste)
    1 cup Milk, 1%
    1 cup Coconut Milk *(can just use can of coconut milk, but it will increase the nutritional values)
    **Extras**
    Fresh sweet basil, roughly chopped
    Fresh coriander leaves, roughly chopped

    2 Cups Kraft Minute Whole Grain Brown or white rice, prepared.

Directions

Heat pan (preferably a wok) over high heat. Add coconut milk. Heat to medium and watch until the coconut oil sepearates from the liquid. Add the chicken and garlic and cook until done. Remove chicken from liquid. Add 1% milk and curry paste. Reheat. Add vegies and half of the **herbs. Cook until al dente. Add rest of herbs and chicken. Serve over rice.

***Use green curry paste if you'd like it to be spicier.***

Number of Servings: 8

Recipe submitted by SparkPeople user PJ4SBERG.






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