Thai Red Chicken Curry
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28 | ounces |
coconut milk
canned |
|
| 2 | each |
scallions, spring or green onions
stalks, chopped, |
|
| 3 | each |
jalapeño pepper
cut into thin strips |
*
|
| ¼ | cup |
fish sauce
|
*
|
| 3 | cups |
zucchini
chopped |
|
| 1 | pound |
chicken breasts
cut to bite-size |
|
| 2 | tablespoons |
red curry paste
|
*
|
| 1 | bunch |
basil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 809.2 | ml/g |
coconut milk
canned |
|
| 2 | each |
scallions, spring or green onions
stalks, chopped, |
|
| 3 | each |
jalapeño pepper
cut into thin strips |
*
|
| 59 | ml |
fish sauce
|
*
|
| 7.1E+2 | ml |
zucchini
chopped |
|
| 453.6 | g |
chicken breasts
cut to bite-size |
|
| 3E+1 | ml |
red curry paste
|
*
|
| 1 | 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.
