Thai Red Curry Coconut Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*365 Organic Unrefined Virgin Coconut Oil, 2 tbsp(remove)*Boneless Skinless Kirkland Chicken Breast, 16 oz(remove)*A Taste of Thai - Red Curry Paste, 6 tsp(remove)Zucchini, .5 cup, sliced(remove)*Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4"(remove)Green Peppers (bell peppers), .5 cup, strips(remove)Carrots, raw, 1 cup, chopped(remove)Onions, raw, 1 cup, chopped(remove)Garlic, 2 clove(remove)*Fish Sauce, 1 tbsp(remove)Lime Juice, 2 lime yields(remove)*Adam's 100% Natural Peanut Butter - Creamy, 2 tbsp(remove)*Argo Cornstarch, 1 tbsp(remove)*Taste of Thai Lite Light Coconut Milk, 1.33 cup(remove)Cilantro, raw, 8 tbsp(remove)*1 small red potato, 2 serving(remove)
Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot, potato, garlic, and onion. Cook and stir for a few minutes.
2. Dissolve the cornstarch in the coconut milk, along with peanut butter and fish sauce, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro and top with lime juice.
Serving Size: Makes 4 Large Servings
Number of Servings: 4
Recipe submitted by SparkPeople user RIPCITYMOMMA.
2. Dissolve the cornstarch in the coconut milk, along with peanut butter and fish sauce, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro and top with lime juice.
Serving Size: Makes 4 Large Servings
Number of Servings: 4
Recipe submitted by SparkPeople user RIPCITYMOMMA.
Nutritional Info Amount Per Serving
- Calories: 420.6
- Total Fat: 18.1 g
- Cholesterol: 70.0 mg
- Sodium: 836.8 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 4.6 g
- Protein: 33.4 g
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