Red Chicken Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick red curry made with coconut milk, chicken breast, and fresh lime, finished with cilantro. This one-pan curry is spicy, creamy, and ready in 20 minutes for a satisfying dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tablespoons cooking oil
- 1 lb (500g) chicken tenders (or boneless skinless chicken breasts, cut into cubes)
- 1 1/2 tablespoons red curry paste
- 1 cup water
- 1/2 cup coconut cream (or 3/4 cup coconut milk)
- 3/4 tablespoon fish sauce
- 1 teaspoon sugar (or brown sugar)
- 1 teaspoon lime juice
- 2 oz (60g) red bell pepper (seeded and cut into strips (1 small red bell pepper))
- 1 tablespoon cilantro (chopped )
- lime wedges (optional)
At a glance
PER SERVING · TIME 20M
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
- 10m
- Sodium
- 752mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 739mg
- Calcium
- 21mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 752MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.