Red Curry Chicken and Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 375.0
  • Total Fat: 5.7 g
  • Cholesterol: 60.0 mg
  • Sodium: 377.5 mg
  • Total Carbs: 52.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 29.1 g

View full nutritional breakdown of Red Curry Chicken and Vegetables calories by ingredient
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Submitted by:


from azkittyd's sparkrecipes collection, I have slightly modified it. from azkittyd's sparkrecipes collection, I have slightly modified it.
Number of Servings: 6


    1 lb chicken
    2 sweet potatoes, peeled and chopped
    1 red pepper
    1 green pepper
    1 can sliced water chestnuts
    1 can sliced bamboo shoots
    1 cup frozen corn
    2 tbsp red curry paste
    1/2 cup light coconut milk
    1 cup soy milk


Add oil to large skillet.
Add chicken and cook with the lid on until cooked through.
Add potatoes, cook until starting to soften and brown.
Add coconut milk and Thai paste, to taste.
Add remaining ingredients.
Cook until veggies are done and sauce is heated through.
Serve over rice or noodles.

Number of Servings: 6

Recipe submitted by SparkPeople user NEWCASTLE7B.

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