Yellow Thai Curry Chicken w/Brown Basmati
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
you will need2 chicken breast no skin or bones1 tbsp of EVOO6 tsp of Mae Ploy Yellow Curry Paste1 Cup of Non Fat Plain Yogurt1 Cup of uncooked brown Basmati or Jasmin rice
Cut Chicken Breast into large bite size chunks.
Put in a glass or food safe plastic Bowl with yogurt, cilantro (coriander leaves) and yogurt mix it all around. Let sit for min 30 mins up to over night in fridge covered. Start your rice first then cook chicken :) When ready heat your pan pretty hot then place your tbsp of EVOO in a saute pan and dump chicken in with all the marinade sauce. Turn heat down to a simmer stir chicken until it starts to look white then cover. apx 8 min don't over cook or your chicken will be hard and rubbery.
Serving Size: This will make 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MSFOODIE.
Put in a glass or food safe plastic Bowl with yogurt, cilantro (coriander leaves) and yogurt mix it all around. Let sit for min 30 mins up to over night in fridge covered. Start your rice first then cook chicken :) When ready heat your pan pretty hot then place your tbsp of EVOO in a saute pan and dump chicken in with all the marinade sauce. Turn heat down to a simmer stir chicken until it starts to look white then cover. apx 8 min don't over cook or your chicken will be hard and rubbery.
Serving Size: This will make 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MSFOODIE.
Nutritional Info Amount Per Serving
- Calories: 252.4
- Total Fat: 5.4 g
- Cholesterol: 69.7 mg
- Sodium: 539.9 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 1.1 g
- Protein: 32.5 g
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