Thai Curry Chicken

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 326.3
  • Total Fat: 20.9 g
  • Cholesterol: 57.3 mg
  • Sodium: 523.6 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 27.0 g

View full nutritional breakdown of Thai Curry Chicken calories by ingredient
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Number of Servings: 8


    1.5 lbs Boneless, skinless chicken breast, cut into bite sized pieces
    Peanut Butter, smooth style, .75 cup
    Light Coconut Milk, 1 cup
    Chicken Broth, 1.75 cup (8 fl oz)
    Thai Red Curry Paste, 4 tbsp (1/2 Jar)
    Bell Pepper, Red, 1 large raw, 148 gram
    1/2 C Chopped Onions
    1 can Petite Cut Diced Tomatoes, with juice
    3 cloves chopped garlic
    3 T olive oil, divided
    1/2 tsp salt


Saute onion , garlic and red pepper. Add tomatoes and cook until they are soft.
In another skillet, saute the chicken in the olive oil until no longer pink then remove from heat and set aside.
Add chicken broth, peanut butter, coconut milk and red curry paste to the tomato mixture and simmer for 45 minutes. Add the chicken with it's juices to the pot and simmer 15 minutes longer.

Serving Size: 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user ABLITSCH.

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