Thai Red Curry Chicken
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 125.7
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,922.4 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.7 g
- Protein: 16.9 g
View full nutritional breakdown of Thai Red Curry Chicken calories by ingredient
Introduction
A very spicy take on a traditional dish that you can serve with rice or flatbread. A very spicy take on a traditional dish that you can serve with rice or flatbread.Number of Servings: 2
Ingredients
-
Foster Farms Kirkland Boneless/Skinless Chicken Breasts, 5 oz
Scallions, raw, 2 medium (4-1/8" long)
garlic clove, 10 grams, minced
Ginger, ground, 2 tsp
Thai Kitchen Red Curry Paste, 2 tbsp
Fish Sauce, 3 tsp
Onions, raw, 100 grams, chopped
Basil, 3 leaves, torn with fingers
Knorr Chicken Bouillon (makes 1 cup prepared), 6 gram(s)
*add cayenne pepper and red pepper flakes depending on how spicy you like it
*rice, flatbread, and broccoli not included in nutritional info
Directions
1) Cut chicken into small pieces or use leftover cooked chicken and shred it up.
2) In a bowl mix together bouillon and 1 cup of hot water until dissolved. Add chopped scallions, onions, basil, and garlic. Add curry paste and ginger, cayenne pepper and red pepper flakes and stir until the curry paste is dissolved.
3) Heat a large skillet and spray with non stick cooking spray. Add chicken and heat through till no longer pink, or warm already cooked leftover chicken. Add the broth mixture to the pan and gently simmer till the sauce reduces and the flavor is infused throughout the chicken.
*If you would like to add broccoli or any other kinds of veggies, you can add them towards the end of the cooking process so that they stay crisp and absorb some of the liquid. You don't want to add them right away or they will get soggy.
*You can serve this over rice or with flatbread.
This serves 2 people, each serving is approximately 2 cups. This meal is high in sodium due to the bouillon cube.
Number of Servings: 2
Recipe submitted by SparkPeople user STARLINA.
2) In a bowl mix together bouillon and 1 cup of hot water until dissolved. Add chopped scallions, onions, basil, and garlic. Add curry paste and ginger, cayenne pepper and red pepper flakes and stir until the curry paste is dissolved.
3) Heat a large skillet and spray with non stick cooking spray. Add chicken and heat through till no longer pink, or warm already cooked leftover chicken. Add the broth mixture to the pan and gently simmer till the sauce reduces and the flavor is infused throughout the chicken.
*If you would like to add broccoli or any other kinds of veggies, you can add them towards the end of the cooking process so that they stay crisp and absorb some of the liquid. You don't want to add them right away or they will get soggy.
*You can serve this over rice or with flatbread.
This serves 2 people, each serving is approximately 2 cups. This meal is high in sodium due to the bouillon cube.
Number of Servings: 2
Recipe submitted by SparkPeople user STARLINA.