Thai Red Coconut Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 221.1
- Total Fat: 10.4 g
- Cholesterol: 51.4 mg
- Sodium: 934.7 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.1 g
- Protein: 21.8 g
View full nutritional breakdown of Thai Red Coconut Curry calories by ingredient
Introduction
my version of a Thai favorite my version of a Thai favoriteNumber of Servings: 4
Ingredients
-
1 Tbsp oil
1/4 cup curry paste, unless it's very potent
1 onion, sliced
(optional garlic here)
1 can coconut milk
1 Tbsp fish sauce
2-3 chicken breasts, thinly sliced across the grain
1 small can bamboo shoots (about half a cup)
1 red bell pepper, julienned
basil leaves, torn
Directions
Heat oil over medium to medium high heat.
Add curry paste and stir.
Add onions.
When onions are softened, add coconut milk and heat, but DO NOT LET BOIL.
Add fish sauce.
Stir in chicken and cook through.
Add bamboo shoots and bell peppers and cook until heated through.
Turn off heat and tear basil leaves over the top. It's okay to leave it lidded and warm until the rice is done.
Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user WHATDREADEYE.
Add curry paste and stir.
Add onions.
When onions are softened, add coconut milk and heat, but DO NOT LET BOIL.
Add fish sauce.
Stir in chicken and cook through.
Add bamboo shoots and bell peppers and cook until heated through.
Turn off heat and tear basil leaves over the top. It's okay to leave it lidded and warm until the rice is done.
Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user WHATDREADEYE.