Red Thai Curry
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Servings: 4 servings
Calories: 391kcal
- 1 lb chicken breast, thinly sliced
- 2 large carrots, sliced (150 grams)
- 1 medium zucchini, sliced (120 grams)
- 1/2 red bell pepper, sliced (90 grams)
- 1/2 medium onion, chopped (50 grams)
- 1 cup coconut milk (add more for a saucier curry)
- 1/2 cup low sodium chicken broth (4 oz)
- 3 tbsp Thai red curry paste (1.5 oz)
- 1/2 tbsp fish sauce (0.25 oz)
- 1/2 tbsp olive oil (0.25 oz)
- 1/2 tbsp coconut sugar (6 grams)
- 1/2 tbsp arrowroot flour (4.5 grams)
- 1/4 cup Thai basil leaves, chopped
- 2/3 cup Lundberg Organics Brown Jasmine Rice (120 grams)
Cook rice according to package directions.
Heat olive oil in a large skillet or pot with flat sides over medium-high heat. Add onion and sauté until fragrant and tender. Add red curry and mix to coat onions.
Add sliced chicken breast and mix, then add carrot slices. Sauté for 3-4 minutes or until chicken is partly cooked through, then add ¾ cup coconut milk and chicken broth. Bring to a boil.
While mixture is coming to a boil, whisk the remaining ¼ cup coconut milk with arrowroot flour. Pour into the skillet and mix well. Lower heat to a simmer for 5 minutes.
Add zucchini, pepper, fish sauce, coconut sugar and basil leaves. Simmer for another 5 minutes and remove from heat. The residual heat will continue to soften the vegetables before serving over rice.
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Calories: 391kcal | Carbohydrates: 37g | Protein: 32g | Fat: 14g | Cholesterol: 65mg | Sodium: 584mg | Potassium: 318mg | Fiber: 4g | Sugar: 7g