Thai Red Curry Chicken
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 487.9
- Total Fat: 34.0 g
- Cholesterol: 135.0 mg
- Sodium: 1,103.0 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.7 g
- Protein: 32.1 g
View full nutritional breakdown of Thai Red Curry Chicken calories by ingredient
Introduction
Made with Asian Home Gourmet Thai Red Curry Paste.Made with Asian Home Gourmet Thai Red Curry Paste.
Number of Servings: 2
Ingredients
-
4 tbsp Asian Home Gourmet Mild Spice Paste for Thai Red Curry 4 servings=1 pkg
1 tbsp Smart Balance Blend of vegetables oils (Soybean, Canola & Olive)
5 serving A Taste of Thai Lite Coconut Milk 5 servings x 1/3 cup
12 oz Kirkwood boneless skinless Chicken Thighs
1 medium whole (2-3/5" dia) Red Ripe Tomatoes
5 tbsp Cilantro, raw
Tips
Beef, boneless roast duck or seafood may be used instead of chicken.
You can add button mushroom, eggplants or canned pineapple pieces.
Sweet basil leaves, red chilli or coriander as garnish (optional)
Directions
Step 1
Heat oil in non-stick saucepan on medium-low heat. Add Spice Paste and stir fry for 1 minute. Add half of coconut milk and cook for 3 minutes or until oil appears on top.
Step 2
Add meat and cook for 5 minutes.
Step 3
Add balance of coconut milk and fruit or vegetables. Bring to boil. Garnish and serve hot with rice.
Serving Size: 2
Heat oil in non-stick saucepan on medium-low heat. Add Spice Paste and stir fry for 1 minute. Add half of coconut milk and cook for 3 minutes or until oil appears on top.
Step 2
Add meat and cook for 5 minutes.
Step 3
Add balance of coconut milk and fruit or vegetables. Bring to boil. Garnish and serve hot with rice.
Serving Size: 2