Chicken Thigh Curry w/coconut milk

3 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 179.0
  • Total Fat: 9.9 g
  • Cholesterol: 56.9 mg
  • Sodium: 1,133.9 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 16.3 g

View full nutritional breakdown of Chicken Thigh Curry w/coconut milk calories by ingredient

Number of Servings: 20


    4 tbsp olive oil
    4 tbsp soybean oil
    3 tbsp salt
    4-5 tsp Thai Red Curry Paste
    1 can coconut milk
    200g raw onions
    20 g garlic
    1300 -1500 g chicken thigh meat only
    2 kg of oriental style vegetable mix


Meat without skin and bones. Cut in cubes. Slice onions. Heat oils, add onions and garlic, cook for 3-5 min, add curry paste, cook 2 min, add meat, fry for 5 min, add frozen veggies and coconut milk, cook for 20 min from the time they defrost. They will be overcooked, but I like them this way,
You might want to add some vegetable broth. If you like less cooked vegetables, you might cook them separately and just mix them with meat after. I freeze most of it in 1 serving portions, adding 1/2 cup of rice to each serving in order to have it ready to take as lunch to the office.

Number of Servings: 20

Recipe submitted by SparkPeople user ANKAKO.

Member Ratings For This Recipe

  • no profile photo

    Seriously? 20 servings? Exactly how are the garlic cloves prepared or are they just slightly crushed? Nice idea and flavor and it makes a nice sauce, poorly written. - 1/27/12