Red Curry Chicken with Zoodles
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 321.0
- Total Fat: 12.2 g
- Cholesterol: 70.0 mg
- Sodium: 1,329.2 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 1.8 g
- Protein: 25.9 g
View full nutritional breakdown of Red Curry Chicken with Zoodles calories by ingredient
Introduction
I usually spice this up with some red pepper or red chili sauce. I usually spice this up with some red pepper or red chili sauce.Number of Servings: 4
Ingredients
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4 serving Chicken-Perdue Boneless Skinless Chicken Breast, 4oz
8 oz Onion, sweet, raw
2 serving Trader Joe's super sweet baby bell peppers, 1 pepper (by NYC_GAL)
1 cup Bean sprouts
1 cup, pieces or slices Mushrooms, fresh
2 clove Garlic
1.625 cup Coconut milk (light)
4 serving zuchini (by SHALIN106)
9 tsp A Taste of Thai - Red Curry Paste (by LISAG418)
1 tbsp Fish Sauce
2 tbsp Lime Juice, juice of 1 lime
16 tbsp Cilantro, raw
Directions
First spiralize your zuchini into zoodles. Let them set in a colander while you are working so they can drain. Just before you add them to the pan, rap them in paper towels and squeeze them as hard as you can. You won't hurt them. But getting that extra water out can sure save your dinner.
Slice 2 chicken breasts into strips. Saute the chicken and onions until satisfied.
Add sliced red pepper, mushrooms, garlic and zuchini to the pan and begin to cook.
In a small bowl combine the coconut milk, red curry paste, fish sauce and juice from one lime.
When your vegetables are ready, pour the sauce over the veggies. Garnish with cilantro and an extra spritz of lime juice.
You can make this into soup by adding chicken stock. If you forgot to squeeze your zuchini and your dinner is all watery. Add chicken stock and a little more red curry paste and voila you've got a nice thai soup.
Serving Size: Makes four good size bowls.
Number of Servings: 4
Recipe submitted by SparkPeople user B-GINAGIN.
Slice 2 chicken breasts into strips. Saute the chicken and onions until satisfied.
Add sliced red pepper, mushrooms, garlic and zuchini to the pan and begin to cook.
In a small bowl combine the coconut milk, red curry paste, fish sauce and juice from one lime.
When your vegetables are ready, pour the sauce over the veggies. Garnish with cilantro and an extra spritz of lime juice.
You can make this into soup by adding chicken stock. If you forgot to squeeze your zuchini and your dinner is all watery. Add chicken stock and a little more red curry paste and voila you've got a nice thai soup.
Serving Size: Makes four good size bowls.
Number of Servings: 4
Recipe submitted by SparkPeople user B-GINAGIN.
Member Ratings For This Recipe
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BOBJ21
