Thai Chicken Curry

Thai Chicken Curry
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 425.8
  • Total Fat: 27.8 g
  • Cholesterol: 87.5 mg
  • Sodium: 701.1 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 30.9 g

View full nutritional breakdown of Thai Chicken Curry calories by ingredient
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Revised on August 31, 2016 Revised on August 31, 2016
Number of Servings: 4


    2 tbsp Basil
    1 tbsp Smart Balance Blend of vegetables oils (Soybean, Canola & Olive)
    1 cup, sliced Onions, raw
    3 tsp unpacked Brown Sugar
    20 oz Smart Chicken Organic Boneless Skinless Thighs
    5 serving A Taste of Thai Coconut Milk (Unsweetened/First Pressing) 1/3 cup
    1 serving Kitchen Basics Unsalted Chicken Stock
    1 cup Bell peppers (Green, Red, Yellow, Orange)
    1 tbsp Thai Kitchen Red Curry Paste
    1 tbsp Three Crabs Fish Sauce


You can use Chicken drumsticks, thighs or breasts.


Heat oil in large wok on medium heat. Add curry paste and stir fry 1 to 2 minutes. When you smell the fragrant, then add coconut milk and chicken stock. After that, bring it to simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended.

Add in chicken drumsticks and simmer 30 minutes. Add in red pepper and onions and simmer for another 10 minutes. Remove from heat. Stir in basil.

Serve with white steamed rice.

Serving Size: 4.5

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