Red Thai Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 275.6
  • Total Fat: 9.8 g
  • Cholesterol: 55.5 mg
  • Sodium: 623.6 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 5.6 g
  • Protein: 29.8 g

View full nutritional breakdown of Red Thai Curry calories by ingredient


Introduction

To make this vegan, omit chicken and double tofu. Frying tofu gets a better texture but adds fat. Adjust this to use up any veggies you have on hand. To add spiciness, add more curry paste (recipe makes it mild spiciness. To make this vegan, omit chicken and double tofu. Frying tofu gets a better texture but adds fat. Adjust this to use up any veggies you have on hand. To add spiciness, add more curry paste (recipe makes it mild spiciness.
Number of Servings: 6

Ingredients

    1.0 tbsp Fish Sauce
    68.0 Grams Green Beans (snap)
    1.66 cup, chopped Carrots, raw
    3.0 clove Garlic
    2.0 tsp Ginger Root
    33.0 Grams Mushrooms, fresh
    195.0 Grams Onions, raw
    295.0 Grams Summer Squash
    2.0 cup Tofu, firm
    3.0 tsp unpacked Brown Sugar
    226.0 gram(s) bell pepper, red, sweet, raw
    20.5 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS)
    1.66 cup lite coconut milk
    1.5 cup bamboo shoots
    3.0 tbsp red curry paste

Directions

Cube tofu and chicken, then Brown them in large pan or wok. Add coconut milk and curry paste and stir. Chop all veggies into 0.5-1" pieces. Add all other ingredients and bring to a boil. Simmer 20 minutes until veggies are softened but not mushy and serve with rice Serving Size: Serves 7-8

Number of Servings: 6.0

Recipe submitted by SparkPeople user WANNACANHAVEIT.