Red Curry Chicken in coconut milk
- Number of Servings: 4
Ingredients
Directions
Coconut Oil, 1 1tsp Onions, raw, 1.5 cup, chopped Green Peppers (bell peppers), 1 pepper cut into slicesCollege Inn Light & Fat Free Chicken Broth, 1 can*Coconut Milk, 1 canChicken Breast, no skin, 2 breast, bone and skin removed, dicedChervil, dried, 1 tsp Lime Juice, 1 fl oz (2 tbsp)Thai Basil, 7 tbsp freshCilantro, dried, .5 tbsp thai kitchen red curry paste, 2.5 tbsp Pepper, black, .5 tsp *Fish Sauce, 1 tbsp
Cook onions and bell pepper in coconut oil for 3 min. Add red curry paste and cook for another min. Add chicken broth and coconut milk. Then add rest of the ingredients. Cook on medium for approx 20 min. Serve with rice.
Number of Servings: 4
Recipe submitted by SparkPeople user GREENDRAGONESS.
Number of Servings: 4
Recipe submitted by SparkPeople user GREENDRAGONESS.
Nutritional Info Amount Per Serving
- Calories: 418.9
- Total Fat: 26.9 g
- Cholesterol: 68.4 mg
- Sodium: 1,023.6 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.4 g
- Protein: 32.1 g
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