Thai Red Curry Chicken

4.3 of 5 (12)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 225.3
  • Total Fat: 7.4 g
  • Cholesterol: 65.7 mg
  • Sodium: 522.9 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 5.1 g
  • Protein: 29.9 g

View full nutritional breakdown of Thai Red Curry Chicken calories by ingredient
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Lower fat version of the ethnic delight! Lower fat version of the ethnic delight!
Number of Servings: 4


    1 can light coconut milk
    1 tablespoon red curry paste (more or less to taste)
    1 tablespoon fish sauce
    1 tablespoon soy sauce
    splenda or stevia equal to 2 tablespoons sugar
    1 pound boneless skinless chicken breast, cut into cubes
    1.5 cups sliced mushrooms
    10 oz. package (fresh or frozen) spinach (if frozen, thawed and drained)


Combine curry paste and coconut milk in large covered skillet. Simmer 5 minutes over medium low heat. Add fish sauce, soy sauce, and sweetener, stir well. Add chicken and mushrooms, simmer 5 minutes. Add spinach, cook 5 more minutes. Serve over noodles or rice. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user ALIFIT.

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Member Ratings For This Recipe

  • Very good and I did add more curry since I love it. - 9/13/17

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  • I've made this dish today. I've decided to omit sugar and sweetener and scale down soy sauce to 1 tsp because I was afraid that it might be too salty. I've doubled the amount of curry paste though - I like my things spicy. Overall it was a very good dish. - 8/21/13

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  • I added extra curry paste and thinly sliced carrots. I had it over rice. This is delicious. I will make it again. - 2/28/13

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  • I think it was the fish sauce flavoring we didn't like.I bought it at a local Asian grocery. I have searched on the internet for a substitute and have found that Green Mountian Sauce may be used instead without the fishy flavor. Will try this sauce if I make the recipe again. - 3/10/12

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  • This was very good. I used 2 tbsp of curry paste though. :) - 1/20/12

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