Red Curry Chicken and Veggies

8SHARES
Red Curry Chicken and Veggies

3.9 of 5 (53)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 224.1
  • Total Fat: 5.9 g
  • Cholesterol: 36.7 mg
  • Sodium: 230.5 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 15.8 g

View full nutritional breakdown of Red Curry Chicken and Veggies calories by ingredient
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Introduction

A wonderful one pan Thai recipe, substitute chicken for soy or omit it for a vegetarian dish! A wonderful one pan Thai recipe, substitute chicken for soy or omit it for a vegetarian dish!
Number of Servings: 8

Ingredients

    1 tbsp olive oil
    1 lb chicken
    2 medium potatoes, peeled and chopped
    1 red pepper
    1 green pepper
    1 can sliced water chestnuts
    1 can sliced bamboo shoots
    1 can baby corn
    2-5 tsp red curry paste, to taste
    1 can coconut milk
    1 cup 1% milk

Tips

Add carrots for a tasty crunch!


Directions

Add oil to large skillet.
Add chicken and cook with the lid on until cooked through.
Add potatoes, cook until starting to soften and brown.
Add coconut milk and Thai paste, to taste.
Add remaining ingredients.
Cook until veggies are done and sauce is heated through.
Serve over rice or noodles.


8SHARES
TAGS:  Poultry |

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Member Ratings For This Recipe


  • Good
    18 of 19 people found this review helpful
    I make this often. After adding the oil, add the red curry paste and cook. Then add the chicken and coat and then add the coconut milk and cook until the chicken is done. That way you get more taste. The 2% milk only dilutes the taste. Nam Plah to spice up and add saltiness. - 6/29/09

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  • 13 of 15 people found this review helpful
    I make a similiar recipe often: however, I simmer the coconut milk to reduce until it separates, add Thai red curry paste and cook until fragrant. Add chicken and saute about 5 min, stirring frequently to coat. Add the rest of the coconut milk (lite) and veggies. Add chopped fresh cilantro at end. - 6/29/09

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  • Very Good
    11 of 12 people found this review helpful
    It was good but I had to change a lot of things. I added curry powder for extra flavor and creme of coconut to sweeten it up and add more coconut flavor. That added some calories but I evened it out by using lite coconut milk and extra lean chicken. Served it over brown rice, everyone liked it. - 7/19/07

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  • Very Good
    10 of 11 people found this review helpful
    I prefere to fix chicken with lid off to get some carmelation flavor to my dish. Lid on stews the chicken and mine is just personal prefrence. I also added a tspn of chopped ginger while cooking the chicken...Chef Jim - 6/29/09

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  • Good
    8 of 8 people found this review helpful
    I added curry paste and made it with a lot more veggies & tofu in place of the chicken. - 6/29/09

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