Thai Red Curry Chicken
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 189.8
- Total Fat: 9.6 g
- Cholesterol: 43.8 mg
- Sodium: 784.5 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.3 g
- Protein: 19.9 g
View full nutritional breakdown of Thai Red Curry Chicken calories by ingredient
Number of Servings: 6
Ingredients
-
* 1 lb boneless chicken breast
* 1 can bamboo shoots, sliced
* 3 tbsp red curry paste
* 1 cups coconut milk
* 1 cup low fat vanilla soy milk
* 2 fresh red chili, sliced diagonally
* 5 tbsp sweet basil leaves
* 2 tbsp miso paste (or fish sauce)
* 1 1/2 tsp brown sugar
Directions
Wash the chicken, slice diagonally into 1/2 inch thick, 1/2 inch wide and 1 inch long pieces.
Thinly slice the bamboo shoots (if not already sliced).
Pour 1 cup of coconut milk into a wok.
Bring to a boil over medium high heat, stirring constantly.
Add the curry paste, stir until red oil comes to the surface.
Add the chicken and saute until it turns white and is cooked through.
Add the lowfat vanilla soy milk
Add the bamboo shoots
Add the miso paste (or fish sauce)
Add the sugar
Bring back to a boil.
Add the chilies
Add the sweet basil leaves.
Turn off the heat. Serve with white rice of your choice (nutritional information does not include rice)
Serves 6 large portions
Number of Servings: 6
Recipe submitted by SparkPeople user JOKOLENNONO.
Thinly slice the bamboo shoots (if not already sliced).
Pour 1 cup of coconut milk into a wok.
Bring to a boil over medium high heat, stirring constantly.
Add the curry paste, stir until red oil comes to the surface.
Add the chicken and saute until it turns white and is cooked through.
Add the lowfat vanilla soy milk
Add the bamboo shoots
Add the miso paste (or fish sauce)
Add the sugar
Bring back to a boil.
Add the chilies
Add the sweet basil leaves.
Turn off the heat. Serve with white rice of your choice (nutritional information does not include rice)
Serves 6 large portions
Number of Servings: 6
Recipe submitted by SparkPeople user JOKOLENNONO.