Red Curry Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 tbsp Canola Oil50 grams Shallots2 clove Garlic1 tsp Ginger Root30 grams red curry paste220 grams Chicken Breast, thinly sliced100 grams Red Capsicum 1 medium Carrots1.5 cup Sweet potato1 cup Chicken stock165 grams coconut milk1 cup Bok Choy2 tbl spn coriander1 spring onion, sliced finely on the diagonal
Heat oil in pan or wok, add the shallots, ginger, garlic stir fry for a few minutes, then add the chicken stirring, cook until browned all over.
Add the curry paste and stir through other ingredients until fragrant.
Add the carrot, capsicum and sweet potato, continue to stir fry for 3 minutes, then add the stock, bring to the boil and then reduce to a simmer for 5 minutes.
Add the coconut milk, stir through and add the bok choy, cook for a minute then take off the heat, serve with rice or noodles garnished with coriander and spring onion.
Serving Size: serves 3
Number of Servings: 3
Recipe submitted by SparkPeople user JACKBQ.
Add the curry paste and stir through other ingredients until fragrant.
Add the carrot, capsicum and sweet potato, continue to stir fry for 3 minutes, then add the stock, bring to the boil and then reduce to a simmer for 5 minutes.
Add the coconut milk, stir through and add the bok choy, cook for a minute then take off the heat, serve with rice or noodles garnished with coriander and spring onion.
Serving Size: serves 3
Number of Servings: 3
Recipe submitted by SparkPeople user JACKBQ.
Nutritional Info Amount Per Serving
- Calories: 347.3
- Total Fat: 14.6 g
- Cholesterol: 44.9 mg
- Sodium: 383.4 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 3.0 g
- Protein: 23.0 g
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