- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 201.2
- Total Fat: 2.5 g
- Cholesterol: 53.2 mg
- Sodium: 90.2 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 1.6 g
- Protein: 27.8 g
Thai Red Curry Chicken - lightSubmitted by: WOOLFEMME
IntroductionA Thai red curry using canned coconut flavoured evaporated cows milk instead of the real coconut milk which is much higher in calories A Thai red curry using canned coconut flavoured evaporated cows milk instead of the real coconut milk which is much higher in calories
2 Cups (375ml can of Coconut Flavoured evaporated milk
1 Tblsp white flour to coat the chicken (this will thicken the sauce too)
1.5 tsp Red Curry Paste
about 1/2 cup each of Carrots, Celery broccoli, Red Capsicum(bell peppers) & Leeks (or your own selection of fresh veges)
Put into bowl & dredge with flour with Salt & pepper to taste. The transfer to casserole dish
Chop veges small & add (use asian style cutting methods)
Mix the can of coconut flavoured milk with 1.5 tsp's of Thai Red Curry paste (more or less to your taste) & then pour over the chicken/vege mix in the casserole
Cook in centre of oven 375F for 1.5 hours
I divide it up and freeze each portion as DH will not each chicken and I can take it to work.
Serve with salad or cooked rice
Number of Servings: 6
Recipe submitted by SparkPeople user WOOLFEMME.
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i don't see the amount of chicken that the recipe calls for? - 11/11/08
Reply from WOOLFEMME (11/11/08)
I used 550 Grams of skinless chicken .. breast or tenderloins.
Oops Sorry it did not show on the ingredient list .. !
The chicken is included in the list where you click on ' Ingredients see full details'
The main thing is using the Coconut flavoured Evaporated Milk instead of coconut cream!