Thai Curry Chicken and Veggies over rice
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 347.3
- Total Fat: 7.4 g
- Cholesterol: 68.4 mg
- Sodium: 522.2 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 5.1 g
- Protein: 31.9 g
View full nutritional breakdown of Thai Curry Chicken and Veggies over rice calories by ingredient
Introduction
This is a simple and easy recipe for any day of the week. This is a family favorite and we always have the ingredients in the house. Healthy and Delicious without having to head out to your favorite Thai restaurant! This is a simple and easy recipe for any day of the week. This is a family favorite and we always have the ingredients in the house. Healthy and Delicious without having to head out to your favorite Thai restaurant!Number of Servings: 6
Ingredients
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1 1/2 lbs boneless skinless chicken breast, grilled and cubed
1 large onion cut in fourths
2 green bell peppers, largely chopped
1 lb large carrots, cleaned, sliced and cooked
3 cups cooked brown rice
Sauce:
2 teaspoons canola oil
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 1/2 teaspoons Thai red curry paste
2 tablespoons yellow curry powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 1/2 cups light coconut milk
1 1/2 tablespoons packed light brown sugar
1 tablespoon fish sace (nam-pla)
1/4 teaspoon salt
Directions
1. Heat a medium sauce pan with spray pam and add bell pepper to the pan. Cook bell pepper for 2-3 minutes. Separate onion petals and add to the bell pepper in pan. Cook onions for 2-3 minutes until translucent and transfer the vegetables to another plate.
2. Cook chicken breast on a George foreman grill or saute in a pan until cooked through.
3. In a small sauce pan, heat the canola oil over medium-high heat. Add the ginger and garlic and saute until fragrant. Add the curry paste, curry powder, coriander, and cumin and cook an additional 30 seconds. Stir in the coconut milk, brown sugar, fish sauce, and salt; reduce the heat to medium and stir often until the sauce just begins to simmer. Remove from heat.
4. Place 1/2 cup brown rice on a plate. Top with 1 cup of the mixed vegetables (carrots, bell pepper, and onion) and half a cup of the cubed chicken. Pour 1/4 cup of sauce over the top of the meal and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user FLAB2FAB08.
2. Cook chicken breast on a George foreman grill or saute in a pan until cooked through.
3. In a small sauce pan, heat the canola oil over medium-high heat. Add the ginger and garlic and saute until fragrant. Add the curry paste, curry powder, coriander, and cumin and cook an additional 30 seconds. Stir in the coconut milk, brown sugar, fish sauce, and salt; reduce the heat to medium and stir often until the sauce just begins to simmer. Remove from heat.
4. Place 1/2 cup brown rice on a plate. Top with 1 cup of the mixed vegetables (carrots, bell pepper, and onion) and half a cup of the cubed chicken. Pour 1/4 cup of sauce over the top of the meal and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user FLAB2FAB08.