LeeLa Thai Chicken Yellow Curry
- Number of Servings: 6
Ingredients
2 tablespoons peanut or grapeseed oil (divided use)1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into strips (or use leftover cooked chicken)1 1/2 cups chopped red bell pepper1 1/2 cups thinly sliced carrots1 1/2 cups snap peas2 tablespoons yellow curry paste, or to taste1 tablespoon minced ginger2 teaspoons minced garlic2 1/2 cans coconut milk
Heat 1 tablespoon of oil in a large, heavy saucepan. When the oil starts to smoke, saute the chicken until it loses its pink color, cooking in batches if necessary to avoid crowding the pan. Remove chicken from pan and set aside.
While pan is still hot, add remaining oil and stir-fry the bell pepper, carrots and snap peas until softened, about 5 minutes. Add curry paste and cook until fragrant, about 1 minute. Add ginger and garlic and cook for 20 seconds.
Add coconut milk. Bring to a boil and reduce to a simmer. Cook for 5 minutes, or until the milk thickens. Return chicken to pan. (If using cooked chicken, add it now.) Cook until heated through.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user AGENTJEDI.
While pan is still hot, add remaining oil and stir-fry the bell pepper, carrots and snap peas until softened, about 5 minutes. Add curry paste and cook until fragrant, about 1 minute. Add ginger and garlic and cook for 20 seconds.
Add coconut milk. Bring to a boil and reduce to a simmer. Cook for 5 minutes, or until the milk thickens. Return chicken to pan. (If using cooked chicken, add it now.) Cook until heated through.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user AGENTJEDI.
Nutritional Info Amount Per Serving
- Calories: 511.8
- Total Fat: 30.1 g
- Cholesterol: 49.3 mg
- Sodium: 384.1 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 6.2 g
- Protein: 27.0 g
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