Chicken Red Thai Curry

4.8 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 313.2
  • Total Fat: 5.7 g
  • Cholesterol: 107.6 mg
  • Sodium: 580.3 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 48.6 g

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


really quick and easy low fat thai curry really nice with eggplant or mushrooms too really quick and easy low fat thai curry really nice with eggplant or mushrooms too
Number of Servings: 5


    900gms Chicken
    100gms Red Thai curry paste
    400gm tim of diced tomatoes
    375gm tin of coconut flavoured non fat evavorated milk
    dash of fish sauce


place curry paste in a non stick pan and cook for a minute add diced chicken when cooked add tomatoes and cook for 3-4 minutes add dash of fish sauce. when you are happy its cooked turn heat down and add evap milk (don't boil as milk will seperate) serve with basmati rice enjoy!

Number of Servings: 5

Recipe submitted by SparkPeople user GFMICHELE.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    What a fantastic recipe....... - 7/9/10

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    I love it! it is ridiculously easy and delicious :) - 7/29/10

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    Very Good
    I DID like this but...........I think it needs something and I cannot put my finger on it! My DH loved it even though I put an entire bag of frozen stir fry veggies into it - I'm going to play around with the recipe. I added the veg and 1/2 can of light coconut milk instead of evap milk - 7/20/10

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    Our family loved this recipe. It will definitely be a repeated recipe. We served it over brown rice. - 7/15/10