Don't miss another issue…      Subscribe

Chicken with Curry Peanut Sauce

 

So delicious!
51

Yield

6

servings

Prep

15

min

Cook

20

min

Ready

35

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

2 tablespoons vegetable oil
4 each chicken thighs, boneless, skinless
boned, cut into 1/2 inch pieces
*
2 cloves garlic
chopped
1 tablespoon red curry paste
to taste
*
1 cup coconut cream
thick
¼ cup peanuts
roasted, chopped, or 2 tb chunky peanut butter
2 tablespoons fish sauce
(nam pla)
2 teaspoons palm sugar
or brown sugar
*
2 leaves kaffir lime
fresh, frozen or dried, or substitute fresh citrus leaves
*
1 bunch basil
thai, fresh, handful
*
garnishes
1 teaspoon mint leaves
fresh
*
1 x hot chili peppers
fresh, slivered
*

Directions

PREHEAT WOK OVER MEDIUM-HIGH HEAT.

Add oil. When hot, add chicken; stir-fry until lightly browned.

Remove to a bowl; set aside. Add garlic to wok and lightly brown.

Reduce heat and add curry paste; fry gently, stirring for 1 minute.

Add coconut cream and peanuts; stir constantly until smooth, about 2 minutes.

Add fish sauce, palm sugar, lime leaves and the reserved chicken.

Simmer together for 3 minutes or until chicken is done.

Add the basil leaves; stir together for 30 seconds.

Serve hot, garnished with mint leaves and red chile slivers.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 17384% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 387mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 3%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed