Thai Chicken Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 334.2
  • Total Fat: 12.9 g
  • Cholesterol: 65.2 mg
  • Sodium: 914.8 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 29.7 g

View full nutritional breakdown of Thai Chicken Curry calories by ingredient
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Number of Servings: 4

Ingredients

    1 TBSP peanut or canola oil
    1 large onion, chopped
    3 cloves garlic, minced
    2 tsp. minced fresh ginger
    1 TBSP red curry paste
    1 14 oz can light coconut milk
    1 cup chicken broth
    1 medium potato, peeled and cut into cubes
    12 oz. bag stir fry vegetables
    1 lb. boneless, skinless chicken brests, sliced into 1/4" thick pieces
    Juice of 1 lime
    1 TBSP fish sauce
    1/4 cup chopped fresh cilantro or basil, for garnish

Directions

Heat the oil in a large saucepan or pot over medium heat. Add the onions, garlic, and ginger and saute for about 5 minutes, until soft and fragrant. Add the curry paste, cook for a few minutes, then stir in the coconut milk and broth and bring to a simmer.

Add the potato and simmer for 10 minutes. Stir in the vegetables and chicken and cook for about 5 minutes, until the vegetables are just tender and the chicken is cooked through. Stir in the lime juice and fish sauce.

Serve with steamed brown rice (not in calorie count), garnished with cilantro or basil

Serving Size: 4 1 3/4 cup Servings

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