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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 280.4
  • Total Fat: 10.9 g
  • Cholesterol: 71.3 mg
  • Sodium: 446.6 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 30.5 g

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

Submitted by: MEGS81

Introduction

I lightened up a family recipe for Thai food. This recipe is extremely versatile - you can substitute shrimp or tofu for the chicken (of course this would change the nutrition info). It can also be made with almost any vegetables. You can also try panang curry instead of red curry. This makes great leftovers too! I lightened up a family recipe for Thai food. This recipe is extremely versatile - you can substitute shrimp or tofu for the chicken (of course this would change the nutrition info). It can also be made with almost any vegetables. You can also try panang curry instead of red curry. This makes great leftovers too!
Number of Servings: 4

Ingredients

    Olive Oil, 1 tbsp
    Onions, 1 medium, cut into 1" pieces
    Garlic, 2 cloves, minced
    Red curry paste, 1 tbsp (use more or less to taste)
    Chicken Breast, 1 pound, cut into 1" pieces
    Lite Coconut Milk, 1 1/3 cups
    Half and Half Cream, 1/4 cup
    Fish sauce, 1 tbsp (fish sauce is an Asian ingredient you can get in most grocery stores these days)
    Red bell peppers, 2 large, cut into 1" pieces
    Snow Peas, fresh, 3 cup (or one package worth)

Directions

Heat oil in a large, deep pan over medium heat.


Saute onions until translucent. (I usually add salt at this step, but did not include it in the calculations)


Add the garlic and curry paste and saute for one to two minutes.


Add the chicken breast. Cook until heated through (~5-10 minutes).


Add the coconut milk, half and half, and fish sauce. Turn heat to medium high and simmer.


About 5 minutes later, add the red peppers. Continue to simmer until the sauce thickens.


When the sauce is thickened, add the snow peas. Put a lid on the pan for a couple of minutes until they turn bright green.


Serve with brown rice (not included in nutrition calculations).


Makes 4 servings.



Number of Servings: 4

Recipe submitted by SparkPeople user MEGS81.






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