Thai Red Curry Chicken & Tofu

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 199.2
  • Total Fat: 6.6 g
  • Cholesterol: 43.8 mg
  • Sodium: 846.4 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 19.1 g

View full nutritional breakdown of Thai Red Curry Chicken & Tofu calories by ingredient


Introduction

High in Flavor, High in Protein, but unfortunately, it's also high in Sodium but you could use less red curry paste and make your own stock with no salt.
Also, you can definitely adjust on the sugar and honey...I needed it b/c my daughter doesn't like it too spicy and the sweetness helped.
All these adjustments will definitely help on the calories and nutritional values. High in Flavor, High in Protein, but unfortunately, it's also high in Sodium but you could use less red curry paste and make your own stock with no salt.
Also, you can definitely adjust on the sugar and honey...I needed it b/c my daughter doesn't like it too spicy and the sweetness helped.
All these adjustments will definitely help on the calories and nutritional values.
Number of Servings: 6

Ingredients

    1 tbsp Thai Red Curry Paste
    8 ozs can Light Coconut Milk
    3 tbsp fish sauce
    2 tbsp brown sugar
    1 1/2 tbsp honey
    1/3 cup low sodium fat free chicken or vegetable stock
    1 Bell Pepper, sliced
    1 cup carrots, chunks
    3 ozs. tofu, cubed
    1 lb. chicken breast, cubed

Directions

In saucepan, mix red curry paste and coconut milk until all paste is dissolved.
Add fish sauce, brown sugar, honey, chicken stock. Bring to boil.
Add carrots & chicken. Cook until chicken is no longer pink.
Add tofu & pepper.
Simmer until all is cooked through to your liking.
Enjoy over brown rice.

Number of Servings: 6

Recipe submitted by SparkPeople user SUNGSARAH.