Thai Chicken-Coconut Curry
- Number of Servings: 4
Ingredients
13 oz.. light coconut milk2 T Thai green curry paste2 cups broth (your choice)1 yellow bell pepper1 red bell pepper1 T Asian fish sauce2 tsp. packed brown sugar3/4 lb. chicken
1. Heat coconut milk in large sauce pan. I stirred in a bit of onion, original recipe called for scallions. Stir in curry pate, cook, stirring frequently, until heated through and smooth, about 3 minutes.
2. Stir in broth and bring to boil, stirring constantly. Reduce heat to simmer. Add fish sauce, brown sugar and pinch salt. Cook about 2 minutes
3. Add chicken (cut in long thing strips) and cook about 2 minutes, stirring occasionally. (original serves with cilantro at this point).
4. Serve with rice (not calculated in here)
Number of Servings: 4
Recipe submitted by SparkPeople user JESSILAH1.
2. Stir in broth and bring to boil, stirring constantly. Reduce heat to simmer. Add fish sauce, brown sugar and pinch salt. Cook about 2 minutes
3. Add chicken (cut in long thing strips) and cook about 2 minutes, stirring occasionally. (original serves with cilantro at this point).
4. Serve with rice (not calculated in here)
Number of Servings: 4
Recipe submitted by SparkPeople user JESSILAH1.
Nutritional Info Amount Per Serving
- Calories: 228.7
- Total Fat: 11.1 g
- Cholesterol: 49.3 mg
- Sodium: 1,281.3 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.7 g
- Protein: 21.8 g
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