Thai Curry with Chicken

LeGourmetTV's picture

Aug. 21, 2012

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

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

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