Red Curry Chicken and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb chicken2 sweet potatoes, peeled and chopped1 red pepper1 green pepper1 can sliced water chestnuts1 can sliced bamboo shoots1 cup frozen corn2 tbsp red curry paste1/2 cup light coconut milk 1 cup soy milk
Add oil to large skillet.
Add chicken and cook with the lid on until cooked through.
Add potatoes, cook until starting to soften and brown.
Add coconut milk and Thai paste, to taste.
Add remaining ingredients.
Cook until veggies are done and sauce is heated through.
Serve over rice or noodles.
Number of Servings: 6
Recipe submitted by SparkPeople user NEWCASTLE7B.
Add chicken and cook with the lid on until cooked through.
Add potatoes, cook until starting to soften and brown.
Add coconut milk and Thai paste, to taste.
Add remaining ingredients.
Cook until veggies are done and sauce is heated through.
Serve over rice or noodles.
Number of Servings: 6
Recipe submitted by SparkPeople user NEWCASTLE7B.
Nutritional Info Amount Per Serving
- Calories: 375.0
- Total Fat: 5.7 g
- Cholesterol: 60.0 mg
- Sodium: 377.5 mg
- Total Carbs: 52.9 g
- Dietary Fiber: 4.6 g
- Protein: 29.1 g
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