Rachel's Thai yellow curry (serving is .5 cup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 177.3
- Total Fat: 8.8 g
- Cholesterol: 45.1 mg
- Sodium: 492.1 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 2.3 g
- Protein: 10.8 g
View full nutritional breakdown of Rachel's Thai yellow curry (serving is .5 cup) calories by ingredient
Introduction
Trying to make it just like I had it in Thailand.....not quite the same but still pretty tasty! Trying to make it just like I had it in Thailand.....not quite the same but still pretty tasty!Number of Servings: 12
Ingredients
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2 cups Fat free chicken broth
2.5 cups Coconut milk
4 tbsp Yellow curry paste
2 cloves Garlic chopped finely
1 Stalk Lemongrass chopped finely
1 Cooking onion sliced thickly
3 Red potatoes cubed (1")
1 Red pepper sliced thinly, lengthwise
3 Scallions chopped in 1" length
1/3 cup Fresh cilantro chopped roughly
300 grams bonesless, skinless chicken breast
200 grams shrimp, cleaned with or without tail left on.
Directions
Serving size= 1/2 cup.
stir fry onion til translucent, remove and set aside; med-high heat
fry chicken quickly, when nearly complete add garlic, lemongrass, and onion; med-high heat
add the curry paste, stirring constantly, slowly add the coconut milk til the curry paste is fully disolved.
add of the remaining coconut milk and chicken stock bring to a boil.
when boiling add the potatoes and reduce to a simmer.
when potatoes are nearing doneness add the red pepper.
allow to simmer for 5 minutes and add the shrimp--do not allow to become rubbery, add them only in the last few minutes of cooking.
when done add the scallions and the cilantro.
serve over rice, enjoy!! :D
Number of Servings: 12.5
Recipe submitted by SparkPeople user PORKWAH.
stir fry onion til translucent, remove and set aside; med-high heat
fry chicken quickly, when nearly complete add garlic, lemongrass, and onion; med-high heat
add the curry paste, stirring constantly, slowly add the coconut milk til the curry paste is fully disolved.
add of the remaining coconut milk and chicken stock bring to a boil.
when boiling add the potatoes and reduce to a simmer.
when potatoes are nearing doneness add the red pepper.
allow to simmer for 5 minutes and add the shrimp--do not allow to become rubbery, add them only in the last few minutes of cooking.
when done add the scallions and the cilantro.
serve over rice, enjoy!! :D
Number of Servings: 12.5
Recipe submitted by SparkPeople user PORKWAH.
Member Ratings For This Recipe
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HAZELDODSON
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THINMEANT1205
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KNITTINGFROG
Sounds yummy, but I feel the portion size is a bit on the small side...no way I can eat only half a cup of curry. My excuse: I need the protein ;-) - 6/12/09
Reply from PORKWAH (6/12/09)
You make a good point about the serving size. The only reason I made it into a 1/2 cup size was because when I measured it out I counted with a 1/2 cup spoon!! So I just input it that way into the calculator--a bit of a brain fart!! (I eat a full cup portion myself...)
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CME_RED