Thai Red Curry Chicken

Name: Thai Red Curry Chicken Recipe
Yield: 2
Ingredients: 1 cup Light Coconut Milk; 1 cup red peppers sliced thin; 1 cup green peppers sliced thin; 2/3 cup white onion diced; 2/3 cup bamboo shoots (sliced in the can); 2 four oz chicken breasts with no skin cut into bite size pieces; 2 tbsp Thai Kitchen Red Curry Paste; 2 tsbp Canola oil; 6 fresh basil leaves

Number of Servings: 2

Ingredients

1 cup Light Coconut Milk1 cup red peppers, sliced thin1 cup green peppers, sliced thin2/3 cup white onion, diced2/3 cup bamboo shoots (sliced in the can)2 four oz chicken breasts with no skin, cut into bite size pieces2 tbsp Thai Kitchen Red Curry Paste2 tsbp Canola oil6 fresh basil leaves

Directions

Cut veggies and chicken as directed and place all ingredients in a wok or skillet. Pour coconut milk and canola oil in, along with the curry paste. Cook over medium to low heat, until meat is cooked thoroughly. This is also delicious prepared with tofu, pork, shrimp or beef. Serve with 1 cup jasmine rice. Serves 2-3! YUM!

Number of Servings: 2

Recipe submitted by SparkPeople user KIMBERLEIGH06.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 412.5
Total Fat: 16.0 g
Cholesterol: 65.7 mg
Sodium: 650.0 mg
Total Carbs: 19.5 g
Dietary Fiber: 4.1 g
Protein: 30.4 g

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