Thai Red Curry Chicken & Tofu

Name: Thai Red Curry Chicken & Tofu Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1 tbsp Thai Red Curry Paste; 8 ozs can Light Coconut Milk; 3 tbsp fish sauce; 2 tbsp brown sugar; 1 1/2 tbsp honey; 1/3 cup low sodium fat free chicken or vegetable stock; 1 Bell Pepper sliced; 1 cup carrots chunks; 3 ozs. tofu cubed; 1 lb. chicken breast cubed

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 6

Ingredients

1 tbsp Thai Red Curry Paste8 ozs can Light Coconut Milk3 tbsp fish sauce2 tbsp brown sugar1 1/2 tbsp honey1/3 cup low sodium fat free chicken or vegetable stock1 Bell Pepper, sliced1 cup carrots, chunks3 ozs. tofu, cubed1 lb. chicken breast, cubed

Directions

In saucepan, mix red curry paste and coconut milk until all paste is dissolved.
Add fish sauce, brown sugar, honey, chicken stock. Bring to boil.
Add carrots & chicken. Cook until chicken is no longer pink.
Add tofu & pepper.
Simmer until all is cooked through to your liking.
Enjoy over brown rice.

Number of Servings: 6

Recipe submitted by SparkPeople user SUNGSARAH.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 199.2
Total Fat: 6.6 g
Cholesterol: 43.8 mg
Sodium: 846.4 mg
Total Carbs: 16.5 g
Dietary Fiber: 1.0 g
Protein: 19.1 g

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