Thai Chicken Curry with Creamy Coconut Milk
Ingredients List
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1 tablespoon vegetable oil
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1 teaspoon curry paste
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1 ¼ pounds skinless, boneless chicken breast meat - cut into strips
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1 onion, coarsely chopped
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1 red bell pepper, cut into strips
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1 tablespoon grated lemon zest
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1 cup light coconut milk
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1 tablespoon fish sauce
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1 tablespoon fresh lemon juice
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⅓ cup chopped fresh cilantro
Instructions
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Heat the oil in a large skillet over high heat and sauté the curry paste for 30 seconds. Add the chicken and cook for 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil and cook for 5-7 minutes, or until the chicken is fully cooked. Garnish with cilantro and stir. Serve while hot.
Nutritional Information (per serving)
| 269 | Calories |
| 12g | Fat |
| 6g | Carbs |
| 31g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 269 | |
| % Daily Value * | |
| Total Fat 12g | 16% |
| Saturated Fat 5g | 24% |
| Cholesterol 81mg | 27% |
| Sodium 379mg | 16% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 1g | 5% |
| Total Sugars 3g | |
| Protein 31g | 62% |
| Vitamin C 45mg | 50% |
| Calcium 29mg | 2% |
| Iron 1mg | 7% |
| Potassium 384mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Evaluation :
5/5