Baked Curry Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple dump-and-bake curry chicken with vegetables in a coconut-peanut sauce infused with warm Indian and Thai spices. Minimal prep yields a deeply flavorful homemade curry.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 can can coconut milk (13.66 oz) (shaken before opening)
- ¼ cup peanut butter (warmed slightly in the microwave to melt)
- ½ cup water
- 2 tablespoons red curry paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground ginger
- 1 teaspoon salt
- Zest and juice from 1 lime
- 2 lbs. boneless skinless chicken breasts, tenderloins, or thighs ( cut into 1 ½-inch pieces)
- 1 bag bag frozen stir fry vegetables(14.4 oz) (thawed)
- Optional for serving: rice or riced cauliflower; chopped peanuts; sliced green onion; cilantro
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1203mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1194mg
- Calcium
- 72mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1203MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.