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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 225.3
  • Total Fat: 7.4 g
  • Cholesterol: 65.7 mg
  • Sodium: 522.9 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 5.1 g
  • Protein: 29.9 g

View full nutritional breakdown of Thai Red Curry Chicken calories by ingredient
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Thai Red Curry Chicken

Submitted by: ALIFIT

Introduction

Lower fat version of the ethnic delight! Lower fat version of the ethnic delight!
Number of Servings: 4

Ingredients

    1 can light coconut milk
    1 tablespoon red curry paste (more or less to taste)
    1 tablespoon fish sauce
    1 tablespoon soy sauce
    splenda or stevia equal to 2 tablespoons sugar
    1 pound boneless skinless chicken breast, cut into cubes
    1.5 cups sliced mushrooms
    10 oz. package (fresh or frozen) spinach (if frozen, thawed and drained)

Directions

Combine curry paste and coconut milk in large covered skillet. Simmer 5 minutes over medium low heat. Add fish sauce, soy sauce, and sweetener, stir well. Add chicken and mushrooms, simmer 5 minutes. Add spinach, cook 5 more minutes. Serve over noodles or rice. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user ALIFIT.






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Member Ratings For This Recipe

  • I've made this dish today. I've decided to omit sugar and sweetener and scale down soy sauce to 1 tsp because I was afraid that it might be too salty. I've doubled the amount of curry paste though - I like my things spicy. Overall it was a very good dish. - 8/21/13

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  • I added extra curry paste and thinly sliced carrots. I had it over rice. This is delicious. I will make it again. - 2/28/13

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  • I think it was the fish sauce flavoring we didn't like.I bought it at a local Asian grocery. I have searched on the internet for a substitute and have found that Green Mountian Sauce may be used instead without the fishy flavor. Will try this sauce if I make the recipe again. - 3/10/12

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  • This was very good. I used 2 tbsp of curry paste though. :) - 1/20/12

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  • I omitted the fish and Soy Sauce and Only added 2/3 cup of the coconut Milk. I then added Onion, Red Bell Pepper, Snow Peas, green onion, and Basil! And I added ALOT of Red Curry Paste. So Good! I will be making this again! - 5/9/11

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  • Loved it My favorite type of recipe with few ingredients and easy to make. Taste was phenominal!!! - 1/29/11

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  • I used this for the base sauce (having made curry many times before). And then went a bit crazy with my own veggies - bamboo, eggplant, green peppers, pumpkin. VERY tasty! - 10/30/10

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  • I'm giving this 5 stars because I was asked to make it twice in the same week! :D I substitued the spinach for one package of frozen green, red & yellow peppers with onions, took out the sugar and used garlic, and added a Tbsp. of Garlic Chili seasoning for a little "kick". Loved it! - 9/2/09

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  • Awesome dish!! A litle different from what I make...I use oyster sauce instead of soy and basil instead of spinach...BUT I enjoyed your version VERY MUCH - 6/8/08

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  • Awesome recipe! Thanks for sharing. I love Thai food and this was so easy. The next time I make it, I may substitute basil for the spinach and maybe add some hot peppers. - 5/13/08

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