Thai Red Chicken Curry
Ingredients Needed
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2 teaspoons olive oil
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1 pound skinless, boneless chicken breast halves - cut into thin strips
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1 tablespoon Thai red curry paste
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1 cup sliced halved zucchini
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1 red bell pepper, seeded and sliced into strips
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½ cup sliced carrots
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1 onion, quartered then halved
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1 tablespoon cornstarch
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1 (14 ounce) can light coconut milk
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2 tablespoons chopped fresh cilantro
Cooking Instructions
Heat oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, for about 3 minutes. Stir in the curry paste, zucchini, bell pepper, carrot, and onion. Continue to cook and stir for a few more minutes.
Mix the cornstarch into the coconut milk until dissolved, then pour the mixture into the skillet. Bring to a boil, then reduce the heat and simmer for 1 minute. Just before serving, stir in the cilantro.
Nutritional Information (per serving)
| 271 | Calories |
| 16g | Fat |
| 11g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 271 | |
| % Daily Value * | |
| Total Fat 16g | 20% |
| Saturated Fat 6g | 32% |
| Cholesterol 59mg | 20% |
| Sodium 147mg | 6% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 2g | 7% |
| Total Sugars 4g | |
| Protein 25g | 51% |
| Vitamin C 47mg | 52% |
| Calcium 29mg | 2% |
| Iron 1mg | 6% |
| Potassium 383mg | 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.
Evaluation :
5/5