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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 298.8
  • Total Fat: 14.2 g
  • Cholesterol: 34.5 mg
  • Sodium: 231.7 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 17.0 g

View full nutritional breakdown of Red Curry Chicken and Veggies calories by ingredient
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Red Curry Chicken and Veggies

Submitted by: AZKITTYD

Introduction

A wonderful one pan Thai recipe, substitute chicken for soy or omit it for a vegetarian dish! A wonderful one pan Thai recipe, substitute chicken for soy or omit it for a vegetarian dish!
Number of Servings: 8

Ingredients

    1 tbsp olive oil
    1 lb chicken
    2 medium potatoes, peeled and chopped
    1 red pepper
    1 green pepper
    1 can sliced water chestnuts
    1 can sliced bamboo shoots
    1 can baby corn
    2-5 tsp red curry paste, to taste
    1 can coconut milk
    1 cup 1% milk

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Directions

Add oil to large skillet.
Add chicken and cook with the lid on until cooked through.
Add potatoes, cook until starting to soften and brown.
Add coconut milk and Thai paste, to taste.
Add remaining ingredients.
Cook until veggies are done and sauce is heated through.
Serve over rice or noodles.


Number of Servings: 8

Recipe submitted by SparkPeople user AZKITTYD.






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Member Ratings For This Recipe


  • Good
    18 of 19 people found this review helpful
    I make this often. After adding the oil, add the red curry paste and cook. Then add the chicken and coat and then add the coconut milk and cook until the chicken is done. That way you get more taste. The 2% milk only dilutes the taste. Nam Plah to spice up and add saltiness. - 6/29/09

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  • 13 of 15 people found this review helpful
    I make a similiar recipe often: however, I simmer the coconut milk to reduce until it separates, add Thai red curry paste and cook until fragrant. Add chicken and saute about 5 min, stirring frequently to coat. Add the rest of the coconut milk (lite) and veggies. Add chopped fresh cilantro at end. - 6/29/09

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  • Very Good
    11 of 12 people found this review helpful
    It was good but I had to change a lot of things. I added curry powder for extra flavor and creme of coconut to sweeten it up and add more coconut flavor. That added some calories but I evened it out by using lite coconut milk and extra lean chicken. Served it over brown rice, everyone liked it. - 7/19/07

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  • Very Good
    10 of 11 people found this review helpful
    I prefere to fix chicken with lid off to get some carmelation flavor to my dish. Lid on stews the chicken and mine is just personal prefrence. I also added a tspn of chopped ginger while cooking the chicken...Chef Jim - 6/29/09

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  • Good
    8 of 8 people found this review helpful
    I added curry paste and made it with a lot more veggies & tofu in place of the chicken. - 6/29/09

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  • Incredible!
    6 of 6 people found this review helpful
    To the people that are concerned about the calories in coconut milk..There is a company called SoDelicious that makes a drinkable coconut milk with only 50 cals per cup. It"s sold in the cooler section with the almond and soy milk. I have to buy mine in a health food store. So Delicious! - 9/4/09

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  • Good
    5 of 6 people found this review helpful
    I think I used too much coconut milk - the curry taste was very mild. My husband thinks it would be good with raisins added - I was thinking pineapple. - 8/1/07

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  • Incredible!
    4 of 4 people found this review helpful
    I like extending it with more vegetables and using brown rice. Sometimes I use tofu. Other cultures like to use their protein more as a condiment, so I keep that in mind. - 6/29/09

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  • 3 of 3 people found this review helpful
    I add Kafir lime leaves to most Thai curries, especially the green ones, also extra "heat"!
    - 9/4/09

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  • 3 of 5 people found this review helpful
    To MLOFLAN: you can always go out and buy them! - 9/4/09

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  • Incredible!
    2 of 2 people found this review helpful
    Loved this dish. Made a double batch with skinned chicken legs (bone in) and added a few cardamom pods. My friends from Nepal also enjoyed it. Will make again. - 9/11/09

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  • Good
    2 of 2 people found this review helpful
    This was good, but a little bland (even with an entire small bottle of curry paste. I think next time, I might add some sauteed onions and garlic. - 9/7/09

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  • Very Good
    1 of 1 people found this review helpful
    This made a great family meal. I omitted the bamboo shoots and the extra milk, and used courgettes and broccoli instead. Served over brown rice. - 11/29/10

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  • Incredible!
    1 of 1 people found this review helpful
    I made this for the first time last night and absolutely loved it! I substituted extra firm tofu for the chicken. The only alteration that I made to the recipe was adding some vegetable broth to the tofu and potatoes because they weren't softening up. Great recipe, I'll definitely make it again! - 11/21/10

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  • Incredible!
    1 of 1 people found this review helpful
    Yes-potatoes do cook this way--Ive made this recipe for years and highly recommend it--Be careful with that red curry paste tho--Its hot!!! - 10/23/10

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  • Very Good
    1 of 1 people found this review helpful
    I'd use more veggies, less of the canned products (keeping coconut milk, of course!) and add garlic to the mix. Love Thai curries, red, green, yellow, doesn't matter, it's ALL good! - 9/5/10

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  • Incredible!
    1 of 1 people found this review helpful
    Yum! Loved all the additional comments too. I love Thai food! - 9/4/10

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  • Good
    1 of 1 people found this review helpful
    More heat needed!! I use powdered coconut milk, so that I can easily determine the thickness of the finished sauce and keep the coconut flavour intense... - 9/4/10

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  • Incredible!
    1 of 1 people found this review helpful
    excellent recipe - 10/23/09

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  • Incredible!
    1 of 1 people found this review helpful
    RED CURRY CHICKEN WILL STAY A FAVORITE! - 9/14/09

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  • Very Good
    1 of 2 people found this review helpful
    i think i will love it - 9/5/09

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  • Incredible!
    1 of 2 people found this review helpful
    sounds good - 9/4/09

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  • Incredible!
    1 of 1 people found this review helpful
    I couldn't find any red curry paste so substituted another curry mix. So good, and everyone commented on how good it smelled when I was heating up leftovers at work. Will definitely make again. - 9/1/09

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  • 1 of 2 people found this review helpful
    very good - 6/30/09

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  • 1 of 32 people found this review helpful
    I don't keep these kind of ingredients in the house. - 12/18/07

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