Arencibia's Red Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Boneless Skinless Chicken Breasts4 Medium Potatoes1/2 Chopped Onion3 Sliced Mushrooms1 Diced Tomato3 Tbsp Red Curry Paste Mae Ploy1 Tbsp Curry Power1 Cup Coconut Milk1/4 Cup WaterSalt & Pepper to taste2 cups White Rice2 cups water
Boil the potatoes until they are fork tender.
While they are cooking:
Start rice in rice cooker.
Brown Chicken.
Add onions cook for 2 mins.
Make a clearing in the middle of the turkey and onion to make sauce.
Add Red Curry paste and 1/2 cup coconut milk. Blend together until smooth.
Mix in other veggies to sauce, chicken, onions and curry powder. The powder is sweeter than the paste and I think it adds to the recipe.
Add 1/2 cup more coconut milk, 1/4 cup water, and potatoes.
Salt and pepper to taste.
Let simmer till the rice is done.
Serving Size: 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SWEETSRNCBA.
While they are cooking:
Start rice in rice cooker.
Brown Chicken.
Add onions cook for 2 mins.
Make a clearing in the middle of the turkey and onion to make sauce.
Add Red Curry paste and 1/2 cup coconut milk. Blend together until smooth.
Mix in other veggies to sauce, chicken, onions and curry powder. The powder is sweeter than the paste and I think it adds to the recipe.
Add 1/2 cup more coconut milk, 1/4 cup water, and potatoes.
Salt and pepper to taste.
Let simmer till the rice is done.
Serving Size: 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SWEETSRNCBA.
Nutritional Info Amount Per Serving
- Calories: 439.0
- Total Fat: 2.0 g
- Cholesterol: 20.6 mg
- Sodium: 1,332.6 mg
- Total Carbs: 85.0 g
- Dietary Fiber: 8.2 g
- Protein: 19.2 g
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