Thai Curry with Chicken
Ingredients
| Coconut milk | 1 Can (10 oz) | |
| Chicken stock/Water | 1/2 Cup (8 tbs) | |
| Brown sugar | 2 Teaspoon | |
| Red curry paste | 1 Tablespoon | |
| Fish sauce | 1 Tablespoon | |
| Boneless chicken breast/Pork, beef, shrimp | 3/4 Pound , cut into 1 1/2 inch slices | |
| Vegetable | 2 Cup (32 tbs) , chop (bell pepper, carrot, broccoli, string beans etc) |
Directions
MAKING
1. Place a skillet on medium high heat, and add coconut milk, chicken stock, brown sugar, and red curry paste. Stir and bring it a boil.
2. Then, insert fish sauce and chicken to skillet. Stir and cook for about 5 minutes, stirring occasionally.
3. Turn the heat to medium and throw vegetables in skillet. Mix well and simmer for 5 minutes or until done.
SERVING
4. Serve chicken curry hot over jasmine rice.
Recipe Summary
Nutrition Facts
Serving size
Calories 331Calories from Fat 158
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 15 g75%
Trans Fat 0 g
Cholesterol
Sodium 660 mg27.5%
Total Carbohydrates 18 g6%
Dietary Fiber 4 g16%
Sugars 5 g
Protein 25 g50%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
