Thai Red Curry Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Foster Farms Kirkland Boneless/Skinless Chicken Breasts, 5 oz Scallions, raw, 2 medium (4-1/8" long) garlic clove, 10 grams, mincedGinger, ground, 2 tsp Thai Kitchen Red Curry Paste, 2 tbsp Fish Sauce, 3 tsp Onions, raw, 100 grams, choppedBasil, 3 leaves, torn with fingersKnorr Chicken Bouillon (makes 1 cup prepared), 6 gram(s)*add cayenne pepper and red pepper flakes depending on how spicy you like it*rice, flatbread, and broccoli not included in nutritional info
1) Cut chicken into small pieces or use leftover cooked chicken and shred it up.
2) In a bowl mix together bouillon and 1 cup of hot water until dissolved. Add chopped scallions, onions, basil, and garlic. Add curry paste and ginger, cayenne pepper and red pepper flakes and stir until the curry paste is dissolved.
3) Heat a large skillet and spray with non stick cooking spray. Add chicken and heat through till no longer pink, or warm already cooked leftover chicken. Add the broth mixture to the pan and gently simmer till the sauce reduces and the flavor is infused throughout the chicken.
*If you would like to add broccoli or any other kinds of veggies, you can add them towards the end of the cooking process so that they stay crisp and absorb some of the liquid. You don't want to add them right away or they will get soggy.
*You can serve this over rice or with flatbread.
This serves 2 people, each serving is approximately 2 cups. This meal is high in sodium due to the bouillon cube.
Number of Servings: 2
Recipe submitted by SparkPeople user STARLINA.
2) In a bowl mix together bouillon and 1 cup of hot water until dissolved. Add chopped scallions, onions, basil, and garlic. Add curry paste and ginger, cayenne pepper and red pepper flakes and stir until the curry paste is dissolved.
3) Heat a large skillet and spray with non stick cooking spray. Add chicken and heat through till no longer pink, or warm already cooked leftover chicken. Add the broth mixture to the pan and gently simmer till the sauce reduces and the flavor is infused throughout the chicken.
*If you would like to add broccoli or any other kinds of veggies, you can add them towards the end of the cooking process so that they stay crisp and absorb some of the liquid. You don't want to add them right away or they will get soggy.
*You can serve this over rice or with flatbread.
This serves 2 people, each serving is approximately 2 cups. This meal is high in sodium due to the bouillon cube.
Number of Servings: 2
Recipe submitted by SparkPeople user STARLINA.
Nutritional Info Amount Per Serving
- Calories: 125.7
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,922.4 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.7 g
- Protein: 16.9 g
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