Thai Red Curry Chicken and Veggies
- Number of Servings: 6
Ingredients
Lite Coconut Milk, 1 canRed Curry Paste, 3 tsp2 tbsp fish sauce1 cup chicken brothZucchini, 1.5 cup, sliced Onions, raw, 1 large, choppedGreen Peppers (bell peppers), 2 cup, choppedRed Ripe Tomatoes, 2 medium whole (2-3/5" dia) choppedChicken Breast, 3- grilled or baked and slicedChicken Breast, no skin, 3 ounces Garlic, 2 cloves minced 2 tsp of chopped ginerDash Chinese Five SpiceDash of Cayenne (skip if you don't want the heat)
Heat 1 tbsp of EVOO in large skillet. Sauté onion until it starts to soften. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken and tomatoes to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.Add green pepper and zucchini and cook for a another 3-4 mins.
Number of Servings: 6
Recipe submitted by SparkPeople user HEATHER808.
Number of Servings: 6
Recipe submitted by SparkPeople user HEATHER808.
Nutritional Info Amount Per Serving
- Calories: 184.6
- Total Fat: 10.8 g
- Cholesterol: 21.4 mg
- Sodium: 1,119.6 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 2.1 g
- Protein: 10.9 g
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