Thai Red Curry Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 tbsp Asian Home Gourmet Mild Spice Paste for Thai Red Curry 4 servings=1 pkg 1 tbsp Smart Balance Blend of vegetables oils (Soybean, Canola & Olive) 5 serving A Taste of Thai Lite Coconut Milk 5 servings x 1/3 cup 12 oz Kirkwood boneless skinless Chicken Thighs 1 medium whole (2-3/5" dia) Red Ripe Tomatoes 5 tbsp Cilantro, raw
Step 1
Heat oil in non-stick saucepan on medium-low heat. Add Spice Paste and stir fry for 1 minute. Add half of coconut milk and cook for 3 minutes or until oil appears on top.
Step 2
Add meat and cook for 5 minutes.
Step 3
Add balance of coconut milk and fruit or vegetables. Bring to boil. Garnish and serve hot with rice.
Serving Size: 2
Heat oil in non-stick saucepan on medium-low heat. Add Spice Paste and stir fry for 1 minute. Add half of coconut milk and cook for 3 minutes or until oil appears on top.
Step 2
Add meat and cook for 5 minutes.
Step 3
Add balance of coconut milk and fruit or vegetables. Bring to boil. Garnish and serve hot with rice.
Serving Size: 2
Nutritional Info Amount Per Serving
- Calories: 487.9
- Total Fat: 34.0 g
- Cholesterol: 135.0 mg
- Sodium: 1,103.0 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.7 g
- Protein: 32.1 g
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