Traffic Light Curry
- Number of Servings: 16
Ingredients
Curry:1/4 cup canola oil1 cup onions, chopped2 cups carrots, chopped1 cup green bell peppers, chopped1 cup red bell peppers, chopped2 lbs chicken, skinless and boneless, chopped into bite size pieces2 cans light coconut milk2 Tbsp green curry paste2 Tbsp yellow curry paste1 Tbsp red curry paste3 Tbsp peanut satay sauceRice:1 can light coconut milk2 cups basmati ricewater1 packet dried coconut rice mix
mix the curries, the satay, and the coconut milk. Marinate the chicken in this mix overnight.
Saute the vegetables until tender.
add the chicken and the sauce and simmer until the chicken is cooked.
mix the coconut milk, the powdered mix, and 2 cans water. Add the rice and soak for 30 minutes.
Bring the rice to a boil.
Cover and simmer for 20 minutes. remove from heat and let sit for 5 minutes.
Serve the curry over the rice with such toppings as mango, tomato, peppers, raisins, flaked coconut, or chutney.
Number of Servings: 16
Recipe submitted by SparkPeople user MARIAHFRYER.
Saute the vegetables until tender.
add the chicken and the sauce and simmer until the chicken is cooked.
mix the coconut milk, the powdered mix, and 2 cans water. Add the rice and soak for 30 minutes.
Bring the rice to a boil.
Cover and simmer for 20 minutes. remove from heat and let sit for 5 minutes.
Serve the curry over the rice with such toppings as mango, tomato, peppers, raisins, flaked coconut, or chutney.
Number of Servings: 16
Recipe submitted by SparkPeople user MARIAHFRYER.
Nutritional Info Amount Per Serving
- Calories: 236.9
- Total Fat: 9.9 g
- Cholesterol: 22.8 mg
- Sodium: 549.6 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 1.9 g
- Protein: 10.0 g
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