Red curry chicken
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 72.4
- Total Fat: 3.1 g
- Cholesterol: 5.1 mg
- Sodium: 24.7 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.9 g
- Protein: 4.5 g
View full nutritional breakdown of Red curry chicken calories by ingredient
Number of Servings: 8
Ingredients
-
Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook *Snow Peas, fresh, 2 cup
Broccoli, fresh, 2 cup, chopped
Mushrooms, fresh, 1 cup, pieces or slices
Bamboo shoots, cooked, 1 cup (1/2" slices)
Waterchestnuts (water chestnuts), 1 cup slices
lite coconut milk, 1 can
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp brown sugar
1/4 cup basil
Hot chili sauce (optional)
2 tbsp sesame seed oil
ginger & garlic powder
Directions
Saute veggies in seasame seed oil, sprinkle garlic powder and ginger then set aside.
Saute chicken in SS oil then set aside.
In a large pan heat up coconut milk--bring to a slow boil then reduce heat; add red curry paste and brown sugar mix well. (Add hot sauce optional)
Add chicken and veggies mix well. Turn off heat pour in fish oil and basil mix again then serve!
Serving Size: serves about 8 - 10
Number of Servings: 8
Recipe submitted by SparkPeople user JMLEE509.
Saute chicken in SS oil then set aside.
In a large pan heat up coconut milk--bring to a slow boil then reduce heat; add red curry paste and brown sugar mix well. (Add hot sauce optional)
Add chicken and veggies mix well. Turn off heat pour in fish oil and basil mix again then serve!
Serving Size: serves about 8 - 10
Number of Servings: 8
Recipe submitted by SparkPeople user JMLEE509.