Thai Red Coconut Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbsp oil1/4 cup curry paste, unless it's very potent1 onion, sliced(optional garlic here)1 can coconut milk1 Tbsp fish sauce2-3 chicken breasts, thinly sliced across the grain1 small can bamboo shoots (about half a cup)1 red bell pepper, juliennedbasil leaves, torn
Heat oil over medium to medium high heat.
Add curry paste and stir.
Add onions.
When onions are softened, add coconut milk and heat, but DO NOT LET BOIL.
Add fish sauce.
Stir in chicken and cook through.
Add bamboo shoots and bell peppers and cook until heated through.
Turn off heat and tear basil leaves over the top. It's okay to leave it lidded and warm until the rice is done.
Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user WHATDREADEYE.
Add curry paste and stir.
Add onions.
When onions are softened, add coconut milk and heat, but DO NOT LET BOIL.
Add fish sauce.
Stir in chicken and cook through.
Add bamboo shoots and bell peppers and cook until heated through.
Turn off heat and tear basil leaves over the top. It's okay to leave it lidded and warm until the rice is done.
Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user WHATDREADEYE.
Nutritional Info Amount Per Serving
- Calories: 221.1
- Total Fat: 10.4 g
- Cholesterol: 51.4 mg
- Sodium: 934.7 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.1 g
- Protein: 21.8 g
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