Thai chicken curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 246.0
  • Total Fat: 4.1 g
  • Cholesterol: 96.6 mg
  • Sodium: 841.0 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 41.0 g

View full nutritional breakdown of Thai chicken curry calories by ingredient



Number of Servings: 4

Ingredients

    * Olive Oil, 1 1tsp (remove)
    * Garlic, 2 cloves (remove)
    * Onions, raw, 2 medium (2-1/2" dia) (remove)
    * Ginger Root, 1 slices (1" dia) (remove)
    * Chicken Breast, no skin, 660 grams (remove)
    * *Soy Sauce, 3 tbsp (remove)
    * Lime Juice, 1 lime yields (remove)
    * Chicken stock, home-prepared, 125 grams (remove)
    * Granulated Sugar, 0.5 tsp (remove)
    * Watercress, 100 grams (remove)
    * Red Thai curry paste per tbsp, 20 gram(s) (remove)

Directions

Heat the oil in a large frying pan and fry the garlic, onions and ginger until golden, adding a little water if necessary to avoid sticking. Cut the chicken into bite size pieces and add to the pan until brown all over. Add the curry paste and stir until chicken is coated. Add soy saucelime zest and juice, chicken stock and sugar and cook for 5-7 minutes. Add watercress and cook for 2 more minutes. If it begins to dry out add a bit of water. Serve with rice and steamed veggies.

Number of Servings: 4

Recipe submitted by SparkPeople user INDIE_V.