Thai Red Curry Chicken
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 460.5
- Total Fat: 16.5 g
- Cholesterol: 87.6 mg
- Sodium: 587.8 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 3.4 g
- Protein: 39.1 g
View full nutritional breakdown of Thai Red Curry Chicken calories by ingredient
Number of Servings: 3
Ingredients
-
16 OZ Chicken Breast- boneless, skinless, cut into 1 inch cubes
1 T Canola or Olive Oil
1 Small Red Onion
1 Garlic Clove
1 Red Pepper
1 Green Pepper
1 Can Lite Coconut Milk
2 T Hosin Sauce
2 T Lime Juice (fresh)
2 T Red Curry Paste
5 or 6 Basil Leaves to garnish
Salt and Pepper to Taste
1 Cup Uncooked Brown Rice
Directions
In a Wok, heat oil over medium heat and add chicken.
Cook Chicken until done, no longer pink.
Remove chicken from the Wok, and brown the onion and garlic.
Steam the peppers, (Microwave for 5 min with a touch of water)
Mix the coconut milk and other ingredients in the wok with the onions and garlic. Bring to a boil then simmer for 5-7 minutes (until it thickens).
Add the chicken and simmer for 5 more minutes.
Serve over Rice!
Makes 3 Servings:
1/3 Cup Cooked Rice
1/3 of Chicken and Sauce Mixture (coconut milk sauce included)
Number of Servings: 3
Recipe submitted by SparkPeople user LAROSEBAUGH.
Cook Chicken until done, no longer pink.
Remove chicken from the Wok, and brown the onion and garlic.
Steam the peppers, (Microwave for 5 min with a touch of water)
Mix the coconut milk and other ingredients in the wok with the onions and garlic. Bring to a boil then simmer for 5-7 minutes (until it thickens).
Add the chicken and simmer for 5 more minutes.
Serve over Rice!
Makes 3 Servings:
1/3 Cup Cooked Rice
1/3 of Chicken and Sauce Mixture (coconut milk sauce included)
Number of Servings: 3
Recipe submitted by SparkPeople user LAROSEBAUGH.
