Thai Red Curry Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
16 OZ Chicken Breast- boneless, skinless, cut into 1 inch cubes1 T Canola or Olive Oil1 Small Red Onion1 Garlic Clove1 Red Pepper1 Green Pepper1 Can Lite Coconut Milk2 T Hosin Sauce2 T Lime Juice (fresh)2 T Red Curry Paste5 or 6 Basil Leaves to garnish Salt and Pepper to Taste1 Cup Uncooked Brown Rice
In a Wok, heat oil over medium heat and add chicken.
Cook Chicken until done, no longer pink.
Remove chicken from the Wok, and brown the onion and garlic.
Steam the peppers, (Microwave for 5 min with a touch of water)
Mix the coconut milk and other ingredients in the wok with the onions and garlic. Bring to a boil then simmer for 5-7 minutes (until it thickens).
Add the chicken and simmer for 5 more minutes.
Serve over Rice!
Makes 3 Servings:
1/3 Cup Cooked Rice
1/3 of Chicken and Sauce Mixture (coconut milk sauce included)
Number of Servings: 3
Recipe submitted by SparkPeople user LAROSEBAUGH.
Cook Chicken until done, no longer pink.
Remove chicken from the Wok, and brown the onion and garlic.
Steam the peppers, (Microwave for 5 min with a touch of water)
Mix the coconut milk and other ingredients in the wok with the onions and garlic. Bring to a boil then simmer for 5-7 minutes (until it thickens).
Add the chicken and simmer for 5 more minutes.
Serve over Rice!
Makes 3 Servings:
1/3 Cup Cooked Rice
1/3 of Chicken and Sauce Mixture (coconut milk sauce included)
Number of Servings: 3
Recipe submitted by SparkPeople user LAROSEBAUGH.
Nutritional Info Amount Per Serving
- Calories: 460.5
- Total Fat: 16.5 g
- Cholesterol: 87.6 mg
- Sodium: 587.8 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 3.4 g
- Protein: 39.1 g