Red Curry with Chicken and Vegetables

Red Curry with Chicken and Vegetables
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 369.4
  • Total Fat: 10.1 g
  • Cholesterol: 65.0 mg
  • Sodium: 833.5 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 34.6 g

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

My first attempt at any curry. My family Loved it!! (roughly based on a recipe by Equine Woman at Food.com) My first attempt at any curry. My family Loved it!! (roughly based on a recipe by Equine Woman at Food.com)
Number of Servings: 4

Ingredients

    16 oz. boneless, skinless, chicken breast, cut to thin slices about 1/4" thick.
    1 tbsp. olive oil
    1 medium yellow onion, diced (approx 1 cup)
    2 cloves garlic, minced (more or less to your taste)
    3 tbsp red curry paste
    1/2 cup finely chopped cilantro
    1 to 1 1/2 cups diced zucchini
    1 large red pepper, cut to small chunks
    1 large orange pepper, cut to small chunks
    3-4 oz. shitake mushrooms, sliced
    5 oz other mushrooms (I chose baby bella), sliced
    2 cans light coconut milk (shake well before opening)
    2-3 tbsp Thai fish oil (they do not have this ingredient on Spark calculator that I could find, so it is not included in calorie/nutritional info)
    3 tbsp fresh lime juice
    1 tbsp honey
    1/2 tsp red pepper flakes (this made it plenty hot enough for our tastes)
    Jasmine Rice or rice of your choice (1 cup per serving)


Tips

Taste of Thai Red Curry Paste - the calculator only shows teaspoons. I started out with 1 Tbsp and ended up using 3 tablespoons (9 tsp's shown in recipe).


Directions

--Heat olive oil in a large soup pot, add onions, cook slowly 'til translucent. Add garlic and red curry paste and saute for two minutes, stirring constantly.
--Add everything else EXCEPT the cut up chicken. Bring to a boil, lower heat and simmer for 45 minutes.
--Add cut up chicken, return pot to boiling point, then turn to low, cover and simmer for 15 minutes.
***You can use any rice you like best. White jasmine rice is traditional, and provides a neutral base for this spicy curry!

Serving Size: Makes 4 2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SKYWEST.

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