Red Curry with Chicken and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz. boneless, skinless, chicken breast, cut to thin slices about 1/4" thick.1 tbsp. olive oil1 medium yellow onion, diced (approx 1 cup)2 cloves garlic, minced (more or less to your taste)3 tbsp red curry paste1/2 cup finely chopped cilantro1 to 1 1/2 cups diced zucchini1 large red pepper, cut to small chunks1 large orange pepper, cut to small chunks3-4 oz. shitake mushrooms, sliced5 oz other mushrooms (I chose baby bella), sliced2 cans light coconut milk (shake well before opening)2-3 tbsp Thai fish oil (they do not have this ingredient on Spark calculator that I could find, so it is not included in calorie/nutritional info)3 tbsp fresh lime juice1 tbsp honey1/2 tsp red pepper flakes (this made it plenty hot enough for our tastes)Jasmine Rice or rice of your choice (1 cup per serving)
--Heat olive oil in a large soup pot, add onions, cook slowly 'til translucent. Add garlic and red curry paste and saute for two minutes, stirring constantly.
--Add everything else EXCEPT the cut up chicken. Bring to a boil, lower heat and simmer for 45 minutes.
--Add cut up chicken, return pot to boiling point, then turn to low, cover and simmer for 15 minutes.
***You can use any rice you like best. White jasmine rice is traditional, and provides a neutral base for this spicy curry!
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SKYWEST.
--Add everything else EXCEPT the cut up chicken. Bring to a boil, lower heat and simmer for 45 minutes.
--Add cut up chicken, return pot to boiling point, then turn to low, cover and simmer for 15 minutes.
***You can use any rice you like best. White jasmine rice is traditional, and provides a neutral base for this spicy curry!
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SKYWEST.
Nutritional Info Amount Per Serving
- Calories: 369.4
- Total Fat: 10.1 g
- Cholesterol: 65.0 mg
- Sodium: 833.5 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 3.1 g
- Protein: 34.6 g
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