Spicy Yellow Curry with Chicken and Veggies
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 369.7
- Total Fat: 9.6 g
- Cholesterol: 68.4 mg
- Sodium: 617.0 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 7.6 g
- Protein: 35.6 g
View full nutritional breakdown of Spicy Yellow Curry with Chicken and Veggies calories by ingredient
Introduction
This is a hot and spicy Thai dish packed with flavor. The recipe makes a big batch! This is great for leftovers- the chicken will soak up the spices, making it even more flavorful. This is a hot and spicy Thai dish packed with flavor. The recipe makes a big batch! This is great for leftovers- the chicken will soak up the spices, making it even more flavorful.Number of Servings: 4
Ingredients
-
2 Chicken Breasts, no bone/skin, cubed
2.5 cups frozen vegetables, stir-fry mixes recommended
1 raw medium onion, chopped
5 cloves garlic, minced
4-6 tbsp Yellow Curry Paste (to taste!)
1 tbsp Sriracha Hot Chili Sauce (to taste!)
1 can (13.5 oz) A Taste of Thai Lite Coconut Milk
2 tbsp low sodium Soy sauce
4 tablespoons Lime Juice
2 tbsp Basil
1 tbsp Cilantro, dried
.75 cup Cooked Brown Rice
Directions
Prep rice in cooker or on stovetop.
While rice is cooking, saute garlic and onion in large, deep skillet with cooking spray, about 2-3 minutes or until fragrant.
Add veggies and lime juice; cover, stirring occasionally until veggies are heated through.
Add cubed chicken, and stir in basil, cilantro and Sriracha Hot Chili sauce. NOTE: This sauce is VERY HOT, so I recommend adding a small amount and working your way up!
Once chicken is thoroughly cooked, add in the Yellow Curry paste and stir-fry with the chicken, 2-3 minutes. The paste is also HOT, so start small! You can always add more.
Once paste is mixed in, pour in the coconut milk and stir until blended. Add in soy sauce, and any spices as desired. Let simmer for 5 minutes, or until sauce thickens slightly.
Finally, add cooked rice into skillet and stir. Allow to cook for 2-3 more minutes, remove from heat, and serve in bowls. The servings are approximately 1.5 cups each.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user FEMINISTE.
While rice is cooking, saute garlic and onion in large, deep skillet with cooking spray, about 2-3 minutes or until fragrant.
Add veggies and lime juice; cover, stirring occasionally until veggies are heated through.
Add cubed chicken, and stir in basil, cilantro and Sriracha Hot Chili sauce. NOTE: This sauce is VERY HOT, so I recommend adding a small amount and working your way up!
Once chicken is thoroughly cooked, add in the Yellow Curry paste and stir-fry with the chicken, 2-3 minutes. The paste is also HOT, so start small! You can always add more.
Once paste is mixed in, pour in the coconut milk and stir until blended. Add in soy sauce, and any spices as desired. Let simmer for 5 minutes, or until sauce thickens slightly.
Finally, add cooked rice into skillet and stir. Allow to cook for 2-3 more minutes, remove from heat, and serve in bowls. The servings are approximately 1.5 cups each.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user FEMINISTE.