Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 224.1
Total Fat 5.9 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.3 g
Cholesterol 36.7 mg
Sodium 230.5 mg
Potassium 612.7 mg
Total Carbohydrate 19.9 g
Dietary Fiber 3.0 g
Sugars 5.7 g
Protein 15.8 g
Vitamin A 22.3 %
Vitamin B-12 16.4 %
Vitamin B-6 31.5 %
Vitamin C 90.4 %
Vitamin D 4.1 %
Vitamin E 3.7 %
Calcium 15.2 %
Copper 8.6 %
Folate 5.4 %
Iron 6.6 %
Magnesium 9.7 %
Manganese 10.2 %
Niacin 36.5 %
Pantothenic Acid 8.5 %
Phosphorus 19.1 %
Riboflavin 10.4 %
Selenium 16.6 %
Thiamin 9.0 %
Zinc 6.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Red Curry Chicken and Veggies

View the full Red Curry Chicken and Veggies Recipe & Instructions
TAGS:  Poultry |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Red Curry Chicken and Veggies

69 calories of Chicken Breast (cooked), no skin, roasted, (2 ounces)

37 calories of Potato, raw, (0.25 medium (2-1/4" to 3-1/4" dia.))

33 calories of baby corn, (0.13 cup)

17 calories of Coconut Milk (Silk), (0.21 cup)

16 calories of Waterchestnuts (water chestnuts), (0.13 cup slices)

16 calories of Olive Oil, (0.13 tbsp)

14 calories of A taste of thai red curry paste, (0.56 tsp)

13 calories of Milk, 1%, (0.13 cup)

5 calories of Green Peppers (bell peppers), (0.13 cup, strips)

4 calories of Peppers, sweet, red, fresh, (0.13 medium (approx 2-3/4" long, 2-1/2" dia))

2 calories of Bamboo shoots, cooked, (0.13 cup (1/2" slices))

Nutrition & Calorie Comments  

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!
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.
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.
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.