Thai Red Curried Chicken with California Peaches

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 378.2
  • Total Fat: 14.9 g
  • Cholesterol: 90.4 mg
  • Sodium: 508.0 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 3.9 g
  • Protein: 40.1 g

View full nutritional breakdown of Thai Red Curried Chicken with California Peaches calories by ingredient
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Number of Servings: 4


    Boneless, skinnless Chicken Breats 1.5 pounds
    Vegetable Oil 1 tbsp
    Large onion, thinly sliced
    Clove minced Garlis
    Thai Red Curry Pste 2 tsp
    Sugar 1 tbsp
    Thais Fish Sauce 1 tbsp
    Karrir line leaves, finely sliced 2 tsp
    Coconut Milk 3/4 cup
    California peaches 1 can drained
    Snow Peas 1 cup
    Thai hot chilies, thinly sliced 2-3
    Green Onions, sliced 1/2 cup
    Freash basil leaves, 1/2 cup
    Cilantro, coarsly chopped 2 tbsp


4 servings

Using a sharp knife, cut the chicken into 3/4 inch cubes and set aside.

Heat oil in a wok or frying pan set over high heat. Add the onion and stir fry for 2 minutes. Add the chicken and the garlic and cook until the chicken is golden and almost cooked through, about 5 minutes. Add the red curry paste (more to taste if needed), sugar, fish sauce, kaffir lime leaves (or lime juice if unavailable) and coconut milk and stir until well mixed. Bring to a boil and cook for 2 minutes.

Meanwhile , drain the peaches and then add snow peas, thai hot chilies and peaches to onion mixture. Cook, stirring for 2 minutes.

Sprinkle with green onion, basil and cilantro. Serve with steamed rice.

Number of Servings: 4

Recipe submitted by SparkPeople user BOPSYKITTEN.

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