Thai Style Red Curry Chicken Stir-fry
- Number of Servings: 8
Ingredients
*Tyson boneless, skinless chicken breast, 3 lbs *Nakano Seasoned Rice Vinegar, 1/4 c Brown Sugar, 3 tsp packed Lime Juice, 1/2 lime *Condiments, Thai Kitchen Red Curry Paste, 1 tspBroccoli, fresh, 1 cup, chopped (remove) Green Peppers (bell peppers), 2 cup, strips Coconut Milk, 1 cup (remove)Fish sauce, 1 T Thai Kitchen Red Curry Paste, 1 tbsp (remove) Coconut Oil, 1 1tsp (remove)
Cut chicken into small 1" pieces (stir fry size). Mix rice vinegar, brown sugar, lime juice and red curry paste and pour over chicken. Marinate for at least 2 hours.
Heat coconut oil in a large wok or frying pan over medium heat. Add the chicken by picking the chicken pieces out of the container with tongs or a slotted spoon. DO NOT dump all of the chicken and marinade into the pan. All of the excess marinade will lead to a watery and weird sauce. The time it takes to cook your chicken depends on the sizes of your chunks. For me it is usually 6-10 minutes.
Once chicken is cooked, add your veggies. Mushrooms, red bell peppers, etc work well too. Cook these for a few minutes.
Mix the coconut milk (you can use light milk, my hubby won't eat it) fish sauce and curry paste together and add to the pan. Cook it all up for another 5 - 10 minutes or so allowing the sauce to thicken. Basically cook it to the point that you like the texture of the sauce and the way you like your veggies. If you want your peppers crunchy don't cook too long. If you like everything kind of mushy like me, cook it longer.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KMJOHNSO.
Heat coconut oil in a large wok or frying pan over medium heat. Add the chicken by picking the chicken pieces out of the container with tongs or a slotted spoon. DO NOT dump all of the chicken and marinade into the pan. All of the excess marinade will lead to a watery and weird sauce. The time it takes to cook your chicken depends on the sizes of your chunks. For me it is usually 6-10 minutes.
Once chicken is cooked, add your veggies. Mushrooms, red bell peppers, etc work well too. Cook these for a few minutes.
Mix the coconut milk (you can use light milk, my hubby won't eat it) fish sauce and curry paste together and add to the pan. Cook it all up for another 5 - 10 minutes or so allowing the sauce to thicken. Basically cook it to the point that you like the texture of the sauce and the way you like your veggies. If you want your peppers crunchy don't cook too long. If you like everything kind of mushy like me, cook it longer.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KMJOHNSO.
Nutritional Info Amount Per Serving
- Calories: 257.0
- Total Fat: 7.3 g
- Cholesterol: 97.1 mg
- Sodium: 258.2 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 0.8 g
- Protein: 38.7 g
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