Thai Red Curry Chicken Stir-Fry

Name: Thai Red Curry Chicken Stir-Fry Recipe
Yield: 5
Ingredients: 3 boneless skinless chicken breast cutlets; 2tbsp Thai red curry paste; 1 can light coconut milk; 2tbsp olive oil; 1 bag fresh stir fry vegetables; 2tbsp soy sauce; 2 cups cooked brown rice

Number of Servings: 5

Ingredients

3 boneless, skinless chicken breast cutlets2tbsp Thai red curry paste1 can light coconut milk2tbsp olive oil1 bag fresh stir fry vegetables2tbsp soy sauce2 cups cooked brown rice

Directions

Cut chicken cutlets into thin strips, set aside. In a saucepan, heat olive oil over medium heat and add in curry paste. Stir-fry curry paste for one minute. Add in soy sauce and chicken strips, stir fry until chicken is cooked completely through. Add vegetables. Stir fry until vegetables are heated through and coated in curry mixture. Pour in can of coconut milk, stir. Warm to boiling, stirring occasionally.

Serve over brown rice.

Number of Servings: 5

Recipe submitted by SparkPeople user JDUNBAR24.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 388.8
Total Fat: 15.6 g
Cholesterol: 68.4 mg
Sodium: 750.4 mg
Total Carbs: 29.2 g
Dietary Fiber: 3.5 g
Protein: 31.7 g

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