Low Carb Koh Samui Curry Chicken

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
2 lb Chicken Thigh, cut up8 oz Cut Baby Corn, drained14 oz La Choy Bean Sprouts8 oz can Dynasty Sliced Bamboo Shoots1 can Thai Kitchen Coconut Milk 5 oz Sutter Home White Zinfndel1 Tbsp McCormick Curry powder (to taste, I use more)
Directions
Cut chicken to bite sized pieces. Sauté for color, not necessary to cook through. Sprinkle with curry powder, salt and pepper to taste. Add drained canned veggies and wine, season again. Add coconut milk and season gain. Add the curry, salt and pepper at each addition. Once all is added, simmer till chicken is cooked through. Can be made in a pressure cooker (20 min) or slow cooker (2-3 hours high, 4-5 hours low). For non-low-carb can serve over rice.

Serving Size: Makes ~10 1 cup servings
Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 225.1
  • Total Fat: 13.5 g
  • Cholesterol: 68.0 mg
  • Sodium: 240.4 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 17.8 g

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