Thai Yellow Curry Chicken (w coconut milk)
 Recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 - 4oz Chicken Breasts (boneless, skinless)1 Tbsp Olive Oil1 Cup Chopped Onions3 Cloves Garlic (minced)1-2 Tbsp. Thai Kitchen Yellow Curry Paste (to taste)1 1/2 cups fat free Plain Yogurt (or sour cream) (I used fat free yogurt for the nutrition counter)
- Wash chicken in warm water, pat with paper towel to dry. Cut chicken into 2" x 1/2" slices. (set aside)
- In deep frying pan, over medium heat, add olive oil, onions and garlic, cook for 2 -3 minutes, add Curry Paste and cook for an additional 1 - 2 minutes.
- Add Chicken to pan, and stir to coat chicken, cook for 2 - 3 minutes.
- Add Yogurt or sour cream
- Makes 6 - 1 cup servings
- Once mixture has come to a boil, cover and reduce heat to med-low, and simmer for 15 minutes.
- Remove cover and simmer for another 15 minutes to allow the sauce to reduce and thicken.
Serve with rice and your favorite vegetable.
Makes 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PIDGE123.
- In deep frying pan, over medium heat, add olive oil, onions and garlic, cook for 2 -3 minutes, add Curry Paste and cook for an additional 1 - 2 minutes.
- Add Chicken to pan, and stir to coat chicken, cook for 2 - 3 minutes.
- Add Yogurt or sour cream
- Makes 6 - 1 cup servings
- Once mixture has come to a boil, cover and reduce heat to med-low, and simmer for 15 minutes.
- Remove cover and simmer for another 15 minutes to allow the sauce to reduce and thicken.
Serve with rice and your favorite vegetable.
Makes 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PIDGE123.
Nutritional Info Amount Per Serving
- Calories: 266.3
- Total Fat: 17.4 g
- Cholesterol: 65.0 mg
- Sodium: 468.8 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.4 g
- Protein: 24.8 g
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