Thai Chicken Curry in Coconut milk

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 308.4
  • Total Fat: 11.3 g
  • Cholesterol: 86.7 mg
  • Sodium: 930.7 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 34.2 g

View full nutritional breakdown of Thai Chicken Curry in Coconut milk calories by ingredient
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Introduction

Very lemony and yummy. This is based on Allrecipes.com recipe but I increased the curry paste, used soy sauce in stead of fish sauce and used the zest and juice from a whole lemon which increased the lemony taste. I also thickened the sauce with a TBS of corn starch which gave it a really nice consistency. Very lemony and yummy. This is based on Allrecipes.com recipe but I increased the curry paste, used soy sauce in stead of fish sauce and used the zest and juice from a whole lemon which increased the lemony taste. I also thickened the sauce with a TBS of corn starch which gave it a really nice consistency.
Number of Servings: 3

Ingredients



    1 tablespoon vegetable oil
    1 tablespoon red curry paste
    1 pounds skinless, boneless chicken breast meat -
    1 onion, coarsely chopped
    1 red bell pepper, cut into strips
    1 tablespoon grated lemon zest
    1 cup light coconut milk
    1 tablespoon soy sauce
    3 tablespoon fresh lemon juice
    1/3 cup chopped fresh cilantro
    1 tablespoon cornstarch

Directions

Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, soy sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Thicken sauce with the corn starch mixed in a small amount of water. Sprinkle cilantro over the dish; stir. Serve hot.

Serving Size: makes 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user MENNOLY.

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