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Thai Red Curry Chicken

Thai Red Curry Chicken

Thai Red Curry Chicken
Serves 4
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309 calories
19 g
90 g
11 g
33 g
2 g
295 g
153 g
8 g
0 g
7 g
Nutrition Facts
Serving Size
295g
Servings
4
Amount Per Serving
Calories 309
Calories from Fat 100
% Daily Value *
Total Fat 11g
17%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 90mg
30%
Sodium 153mg
6%
Total Carbohydrates 19g
6%
Dietary Fiber 3g
11%
Sugars 8g
Protein 33g
Vitamin A
187%
Vitamin C
14%
Calcium
12%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 400g skinless chicken fillet, fat trimmed and discarded
  2. 2 cups julienne carrot
  3. 1 large onion, sliced into thin wedges
  4. 1 cup diced potato
  5. 1 cup skim evaporated milk
  6. 1 tablespoon vegetable oil
Instructions
  1. Cut chicken into large pieces.
  2. Heat oil in pan, add chicken and saute over high heat for 3 minutes.
  3. Turn down the heat, add onion, potato and carrot and saute until onion turns transparent.
  4. Add evaporated milk and curry paste, stir to mix well. Season with salt.
  5. Cover and simmer over low heat for 20 minutes.
  6. Stir in basil before serving. Serve with jasmine rice.
Seasoning
  1. 4 teaspoon Thai red curry paste
  2. pinch of salt
  3. half cup fresh basil
beta
calories
309
fat
11g
protein
33g
carbs
19g
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Private Dietitian http://www.privatedietitian.com/

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