Thai Chicken Curry

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 411.1
  • Total Fat: 11.3 g
  • Cholesterol: 39.5 mg
  • Sodium: 546.8 mg
  • Total Carbs: 53.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 23.6 g

View full nutritional breakdown of Thai Chicken Curry calories by ingredient
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Yummy, good for you and easy to make! Yummy, good for you and easy to make!
Number of Servings: 7


    Basmatti Rice (3 cups unprepared / 6-7 prepared)
    2 Chicken Breasts (boiled and cut up into small pieces)
    Green Beans (canned or pre cooked)
    Carrots sliced (canned or pre cooked)
    Coconut Milk ( 1 can)
    Chicken Broth (half cup)
    Curry paste - 3 tbsp (or more or less to taste)
    salt and pepper to taste
    Cumin - 1 tbsp - to taste
    garlic 2 cloves
    ginger - 1tbsp
    olive oil - for frying the ginger and garlic


Note: any veg. can be substituted or added, water chestnut also is really nice with this recipe.

Boil chicken breasts and cube (or use pre cooked chicken)
Also pre cook beans and carrots if using fresh not canned.

Fry ginger and garlic in olive oil (med low heat)

Add curry paste, cumin, salt, pepper and chicken broth to create a sauce.

Add chicken and let simmer for about 10 - 15 min so the chicken absorbs the flavour.

Add cooked veg. and let simmer for 5 min.

Add coconut milk and let simmer on med-low for another 10-15 min.

Scoop over prepared basmatti rice.
Makes about 6 servings.

I like to freeze this in individual containers for work, its freezes well and makes a nice frozen dinner for work!

Number of Servings: 7

Recipe submitted by SparkPeople user CARPENSM.

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