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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 215.6
  • Total Fat: 12.5 g
  • Cholesterol: 45.8 mg
  • Sodium: 95.7 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 20.4 g

View full nutritional breakdown of Karen K's Thai Coconut Curry Chicken calories by ingredient
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Karen K's Thai Coconut Curry Chicken

Submitted by: SYLPHANON


Number of Servings: 8

Ingredients

    Chicken breast, 22 oz cooked (about 5 breasts)
    2 large onions, chopped
    Garlic, 1 clove, minced
    Canola oil, 1 tsp.
    Green Peppers (bell peppers), 0.5 cup, strips
    Mushrooms, fresh, 1 cup, sliced
    Celery, raw, 0.5 cup, diced
    Cauliflower, raw, 0.25 cup (cut into small florets)
    Broccoli, fresh, 0.25 cup, chopped (cut into small florets)
    Coconut Milk, 1.75 cup (400 mls)- can use reduced-fat also
    Curry powder, 2 tsp
    Cardamom, ground, 0.5 tsp
    Cinnamon, ground, 0.25 tsp
    Salt, 1 dash
    Hot Pepper Sauce, 0.5 tsp (I use Chilli Garlic Sauce)
    Lemon grass (citronella), fresh, 1 tbsp. chopped or 1 drop pure lemongrass essential oil


Directions

Makes 8 large servings

You can either used leftover cooked chicken OR
Cook chicken breast in 350 F oven for 40 minutes. Allow to cool. Dice into bite-size pieces and set aside. Reserve cooking juices to add fluid to your sauce.
Saute onion, garlic, peppers, cauliflower, broccoli, celery together. Add spices. Add coconut milk and reserved juices from cooked chicken.
Allow to simmer at medium/medium low heat until desired vegatble tenderness is achieved (about 20-30 minutes). Taste and adjust spices if necessary at around the 20 minute mark. If I am serving this to guests for the first time, I usually add less hot chilli garlic sauce. We prefer more.
This can be sereved alone or on top of basmati or brown rice. Make sure to add the calories in for the rice as they are not included in this recipe's calculations. Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user SYLPHANON.






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