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Thai Red Chicken Curry

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Submitted by doi1231

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

28 809.2
OUNCES ML/G COCONUT MILK
canned
2 2
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
stalks, chopped,
3 3
EACH EACH JALAPEÑO PEPPER
cut into thin strips *
¼ 59
CUP ML FISH SAUCE *
3 7.1E+2
CUPS ML ZUCCHINI
chopped
1 453.6
POUND G CHICKEN BREASTS
cut to bite-size
2 3E+1
TABLESPOONS ML RED CURRY PASTE *
1 1
BUNCH BUNCH BASIL *

Directions

Heat ¾ cup of coconut milk to boiling.

Add the curry paste, stir it in until evenly blended.

Add the chicken, heat at medium heat until the chicken is thoroughly cooked.

Add the remaining ingredients and heat over low heat until boiling.

Remove from heat and serve over rice.

This reheats nicely.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 410g (14.5 oz)
Amount per Serving
Calories 590 70% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 38g 191%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 120mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 81g
Vitamin A 6% Vitamin C 32%
Calcium 7% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 
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