Lighter Red Thai Chicken Curry Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 4.8 (6)

Lighter Red Thai Chicken Curry Recipe

NUTRITION · PER SERVING40M COOK
CAL 25%·PRO 74%
CARBS 21G17% OF CAL
5G FIBER4G OTHER12G TOTAL SUGAR
FAT 32G57% OF CAL
23G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A lighter red Thai curry with homemade paste, tender chicken, and fresh vegetables. Aromatic, spicy, and flavorful. Serve over rice for dinner.

mainthaicurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tbsp olive oil
  • 3 chicken breasts (about 200g (7oz) each, chopped into bite-size chunks)
  • 2 red bird’s eye chillies (roughly chopped)
  • 1 thumb-sized piece of ginger (peeled and finely chopped)
  • 5 kaffir lime leaves (dried or fresh)
  • 1 lemongrass stalk (finely chopped (or 1 tsp lemongrass paste))
  • 4 shallots (peeled and chopped)
  • 2 cloves garlic (peeled and finely chopped)
  • 1 tsp cumin
  • 1 tsp ground coriander
  • ½ tbsp paprika
  • 1 yellow bell pepper (deseeded and sliced)
  • 85 g (1 cup) mangetout (snow peas) (sliced in half)
  • 1 tbsp fish sauce
  • juice of 1 lime
  • ½ tsp honey
  • 400 ml (14 oz tin) reduced-fat coconut milk
  • 1 small bunch coriander leaves
  • 1 red chilli (finely sliced)
PREP
20M
SODIUM
449MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.