Tigerlily's Red Thai Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 ounces boneless skinless chicken breast, cut into slices1 small onion, cut into chunky wedges2 tablespoons red curry paste1 14 ounce can lite coconut milk1 tablespoon fish sauce [OR lite soy sauce]1 14 ounce can mixed stir fry vegetables1 tablespoon freshly grated ginger1 teaspoon dried [or a handful of fresh] basil
Spray a medium skillet with cooking spray and heat to medium/low heat.
Add the sliced chicken breast and cook it until no pink remains.
Add the coconut milk, red curry paste, and fish sauce and heat until bubbly and the curry paste is dissolved.
Reduce the heat, cover, and let simmer on low heat for about 10 minutes.
Add the ginger root, vegetables, onion, and basil and stir til heated through, you want the veggies to be crispy, not soggy.
Recipe yields four servings. Yummy served with Jasmine rice [which will add another 170 calories per serving].
Number of Servings: 4
Recipe submitted by SparkPeople user TIGERLILY96.
Add the sliced chicken breast and cook it until no pink remains.
Add the coconut milk, red curry paste, and fish sauce and heat until bubbly and the curry paste is dissolved.
Reduce the heat, cover, and let simmer on low heat for about 10 minutes.
Add the ginger root, vegetables, onion, and basil and stir til heated through, you want the veggies to be crispy, not soggy.
Recipe yields four servings. Yummy served with Jasmine rice [which will add another 170 calories per serving].
Number of Servings: 4
Recipe submitted by SparkPeople user TIGERLILY96.
Nutritional Info Amount Per Serving
- Calories: 170.0
- Total Fat: 5.1 g
- Cholesterol: 49.3 mg
- Sodium: 618.3 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.3 g
- Protein: 21.6 g
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