Red Thai Chicken & Shrimp Curry

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 203.4
  • Total Fat: 6.1 g
  • Cholesterol: 72.6 mg
  • Sodium: 1,261.3 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 20.2 g

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

Tasty Thai flavor, without all the fat! Enjoy over brown rice, and adjust the level of curry paste to adjust the level of heat. Tasty Thai flavor, without all the fat! Enjoy over brown rice, and adjust the level of curry paste to adjust the level of heat.
Number of Servings: 10

Ingredients

    Bamboo shoots, cooked, 1 cup (1/2" slices)
    Green Peppers (bell peppers), 1 cup, strips
    Peppers, sweet, red, raw, sliced, 1 cup
    Mushrooms, fresh, 1 cup, pieces or slices
    Onions, raw, 1 medium (2-1/2" dia)
    Spinach, frozen, 1 package (10 oz) yields
    Snow Pea Pods, La Choy, frozen, 1 cup
    Coconut Milk - light 1can
    Condiments, Thai Kitchen Red Curry Paste, 8 tbsp
    Fish Sauce, 3 tbsp
    Soy sauce (shoyu), low sodium, 3 tbsp
    Brown Sugar, 4 tsp unpacked
    Chicken Breast, no skin, 2 breast, bone and skin removed
    Shrimp, cooked, 8 oz
    Sesame Oil, 2 tbsp
    Swanson Chicken Broth 99% Fat Free, 1 cup
    Milk, nonfat, 1 cup
    Cornstarch, 0.25 cup

Directions

Combine curry paste and coconut milk in large covered skillet. Simmer 5 minutes over medium low heat.

Add fish sauce, soy sauce, and sugar, stir well. Add all vegetables, and simmer 5 minutes.

In a seperate frying pan, add sesame oil and sautee raw chicken chunks until half-cooked. Then add shrimp and cook for about 5 minutes. Add chicken broth to keep everything moist.

Once meat is cooked through, aff to vegetable mixture. Slowly add milk to taste and adjust level of creaminess. Mix 4 tbsp of cornstarch in a small glass of cold water. Once blended, add to sauce to thicken. Allow to simmer about 10 more minutes to let flavors develop.

Serve over brown rice (not included in calorie breakdown).

Serving Size: Makes 10 large servings

Number of Servings: 10

Recipe submitted by SparkPeople user ANDIAPL.

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