Thai Red Curry (chicken, peppers & greens)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 416.7
- Total Fat: 27.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,072.4 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 1.1 g
- Protein: 25.4 g
View full nutritional breakdown of Thai Red Curry (chicken, peppers & greens) calories by ingredient
Number of Servings: 4
Ingredients
-
Waitrose Essentials Mini Chicken Fillets, 380 gram(s)
A Taste of Thai - Red Curry Paste, 12 tsp
Palm Sugar, 1 tsp
A taste of Thai, Fish sauce (1 tbsp or 15ml), 1 tbsp
Spinach, fresh, 100 grams
Wok Oil, 1 tbsp
Sweet peppers (bell), 1 medium
Kaffir lime leaves, 1tsp
Thai basil leaves, 2 tbsp
Red Chilli, 1
Directions
Chop mini fillets into bite size pieces, along with the pepper & chilli.
Add curry sauce into wok, along with wok oil, 2 tbsp of coconut milk & chicken. Cook on a high heat until the chicken is cooked - be careful not to burn the sauce.
Add in remaining coconut milk and turn down the heat to a high simmer.
Add in the chill & pepper. Then taste the sauce & season to taste with fish sauce, palm sugar & kaffir lime leaves.
Add in the spinach and stir in. once wilted down add in the basil & another pinch of kaffir lime. taste again & add fish sauce or palm sugar as required.
Serve with brown rice.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user CHULYER.
Add curry sauce into wok, along with wok oil, 2 tbsp of coconut milk & chicken. Cook on a high heat until the chicken is cooked - be careful not to burn the sauce.
Add in remaining coconut milk and turn down the heat to a high simmer.
Add in the chill & pepper. Then taste the sauce & season to taste with fish sauce, palm sugar & kaffir lime leaves.
Add in the spinach and stir in. once wilted down add in the basil & another pinch of kaffir lime. taste again & add fish sauce or palm sugar as required.
Serve with brown rice.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user CHULYER.