Thai red curry
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 122.7
- Total Fat: 5.2 g
- Cholesterol: 36.6 mg
- Sodium: 144.1 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 0.8 g
- Protein: 14.9 g
View full nutritional breakdown of Thai red curry calories by ingredient
Introduction
Simple red curry recipe to be served over rice or with rice noodles. This is the most basic form of this recipe, add your favourite veg or swap the chicken for fish, shrimp or beef. Easy meal prep, can be frozen in portions Simple red curry recipe to be served over rice or with rice noodles. This is the most basic form of this recipe, add your favourite veg or swap the chicken for fish, shrimp or beef. Easy meal prep, can be frozen in portionsNumber of Servings: 16
Ingredients
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4.0 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
3.0 clove Garlic
6.0 tsp Ginger Root
2.0 cup, chopped Onions, raw
2.0 tbsp Kraft Smooth Light Peanut Butter
3.0 cup Coconut milk (light)
4.0 tbsp Thai kitchen red curry paste
Directions
Cube or thinly slice chicken. Cook ginger, onion and garlic in a medium saucepan until fragrant. Add coconut milk, peanut butter and Thai curry paste. Add chicken and cook until thoroughly done and sauce has thickened, stirring frequently.
Serving Size: Makes 8-16 servings. Using a ladle as a serving size it makes 16 servings
Number of Servings: 16.0
Recipe submitted by SparkPeople user ERINMCCU.
Number of Servings: 16.0
Recipe submitted by SparkPeople user ERINMCCU.
