Thai Red Curry Chicken and Veggies

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 184.6
  • Total Fat: 10.8 g
  • Cholesterol: 21.4 mg
  • Sodium: 1,119.6 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 10.9 g

View full nutritional breakdown of Thai Red Curry Chicken and Veggies calories by ingredient
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Number of Servings: 6


    Lite Coconut Milk, 1 can
    Red Curry Paste, 3 tsp
    2 tbsp fish sauce
    1 cup chicken broth
    Zucchini, 1.5 cup, sliced
    Onions, raw, 1 large, chopped
    Green Peppers (bell peppers), 2 cup, chopped
    Red Ripe Tomatoes, 2 medium whole (2-3/5" dia) chopped
    Chicken Breast, 3- grilled or baked and sliced
    Chicken Breast, no skin, 3 ounces
    Garlic, 2 cloves minced
    2 tsp of chopped giner
    Dash Chinese Five Spice
    Dash of Cayenne (skip if you don't want the heat)


Heat 1 tbsp of EVOO in large skillet. Sauté onion until it starts to soften. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken and tomatoes to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.Add green pepper and zucchini and cook for a another 3-4 mins.

Number of Servings: 6

Recipe submitted by SparkPeople user HEATHER808.

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