Traffic Light Curry
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 236.9
- Total Fat: 9.9 g
- Cholesterol: 22.8 mg
- Sodium: 549.6 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 1.9 g
- Protein: 10.0 g
View full nutritional breakdown of Traffic Light Curry calories by ingredient
Introduction
A delicious blend of 3 thai curries with peanut and coconut flavors. A delicious blend of 3 thai curries with peanut and coconut flavors.Number of Servings: 16
Ingredients
-
Curry:
1/4 cup canola oil
1 cup onions, chopped
2 cups carrots, chopped
1 cup green bell peppers, chopped
1 cup red bell peppers, chopped
2 lbs chicken, skinless and boneless, chopped into bite size pieces
2 cans light coconut milk
2 Tbsp green curry paste
2 Tbsp yellow curry paste
1 Tbsp red curry paste
3 Tbsp peanut satay sauce
Rice:
1 can light coconut milk
2 cups basmati rice
water
1 packet dried coconut rice mix
Directions
mix the curries, the satay, and the coconut milk. Marinate the chicken in this mix overnight.
Saute the vegetables until tender.
add the chicken and the sauce and simmer until the chicken is cooked.
mix the coconut milk, the powdered mix, and 2 cans water. Add the rice and soak for 30 minutes.
Bring the rice to a boil.
Cover and simmer for 20 minutes. remove from heat and let sit for 5 minutes.
Serve the curry over the rice with such toppings as mango, tomato, peppers, raisins, flaked coconut, or chutney.
Number of Servings: 16
Recipe submitted by SparkPeople user MARIAHFRYER.
Saute the vegetables until tender.
add the chicken and the sauce and simmer until the chicken is cooked.
mix the coconut milk, the powdered mix, and 2 cans water. Add the rice and soak for 30 minutes.
Bring the rice to a boil.
Cover and simmer for 20 minutes. remove from heat and let sit for 5 minutes.
Serve the curry over the rice with such toppings as mango, tomato, peppers, raisins, flaked coconut, or chutney.
Number of Servings: 16
Recipe submitted by SparkPeople user MARIAHFRYER.