Thai Red Curry Chicken
(14)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 can light coconut milk1 tablespoon red curry paste (more or less to taste)1 tablespoon fish sauce1 tablespoon soy saucesplenda or stevia equal to 2 tablespoons sugar1 pound boneless skinless chicken breast, cut into cubes1.5 cups sliced mushrooms10 oz. package (fresh or frozen) spinach (if frozen, thawed and drained)
Directions
Combine curry paste and coconut milk in large covered skillet. Simmer 5 minutes over medium low heat. Add fish sauce, soy sauce, and sweetener, stir well. Add chicken and mushrooms, simmer 5 minutes. Add spinach, cook 5 more minutes. Serve over noodles or rice. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user ALIFIT.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 225.3
  • Total Fat: 7.4 g
  • Cholesterol: 65.7 mg
  • Sodium: 522.9 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 5.1 g
  • Protein: 29.9 g

Member Reviews
  • AZMOMXTWO
     thank you - 8/19/20
  • NASFKAB
     Great idea - 4/19/20
  • NJLADYCES
     - 2/22/20
  • REDROBIN47
     I saved the recipe to try this when I get the ingredients. Looks good. - 2/11/20
  • BABY_GIRL69
     Really good I'll try again I also did not have fish sauce but it was still pretty good. - 7/26/19
  • HOLLYM48
     I love this Thai red Curry chicken recipe! Yummy - 7/24/19
  • SUSANBEAMON
     I didn't have an fish sauce, so I made it without. It was spicier than I like. I will use curry powder next time, see if that's better. - 5/19/19
  • DJ4HEALTH
     Very good and I did add more curry since I love it. - 9/13/17
  • EWCIAH77
     I've made this dish today. I've decided to omit sugar and sweetener and scale down soy sauce to 1 tsp because I was afraid that it might be too salty. I've doubled the amount of curry paste though - I like my things spicy. Overall it was a very good dish. - 8/21/13
  • CD13058061
     I added extra curry paste and thinly sliced carrots. I had it over rice. This is delicious. I will make it again. - 2/28/13
  • CVANAALST
     I think it was the fish sauce flavoring we didn't like.I bought it at a local Asian grocery. I have searched on the internet for a substitute and have found that Green Mountian Sauce may be used instead without the fishy flavor. Will try this sauce if I make the recipe again. - 3/10/12
  • LDEVANY
     This was very good. I used 2 tbsp of curry paste though. :) - 1/20/12
  • ARA0926
     I omitted the fish and Soy Sauce and Only added 2/3 cup of the coconut Milk. I then added Onion, Red Bell Pepper, Snow Peas, green onion, and Basil! And I added ALOT of Red Curry Paste. So Good! I will be making this again! - 5/9/11
  • MOMO/63
     Loved it My favorite type of recipe with few ingredients and easy to make. Taste was phenominal!!! - 1/29/11
  • CD2542024
     I used this for the base sauce (having made curry many times before). And then went a bit crazy with my own veggies - bamboo, eggplant, green peppers, pumpkin. VERY tasty! - 10/30/10
  • LABRYANT
     I'm giving this 5 stars because I was asked to make it twice in the same week! :D I substitued the spinach for one package of frozen green, red & yellow peppers with onions, took out the sugar and used garlic, and added a Tbsp. of Garlic Chili seasoning for a little "kick". Loved it! - 9/2/09
  • STRONGTOWER
     Awesome dish!! A litle different from what I make...I use oyster sauce instead of soy and basil instead of spinach...BUT I enjoyed your version VERY MUCH - 6/8/08
  • HUSKERFAN4EVER
     Awesome recipe! Thanks for sharing. I love Thai food and this was so easy. The next time I make it, I may substitute basil for the spinach and maybe add some hot peppers. - 5/13/08



© 2024 SparkPeople, Inc. - Terms - Privacy