The Recipe Critic · by Alyssa Rivers★ 5.0 (1)
Red Curry
NUTRITION · PER SERVING35M COOK
CAL 49%·PRO 65%
CARBS 155G64% OF CAL
4G FIBER145G OTHER6G TOTAL SUGAR
FAT 24G22% OF CAL
16G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Thai curry with tender chicken, colorful bell peppers, and aromatic basil in a coconut milk and curry paste sauce. Fragrant, rich, and aromatic, served over rice.
mainthaicurrychicken🍳 skilletdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- ½ yellow onion, (minced)
- 1 pound chicken breasts, (cut into 1 inch cubes)
- 1 red bell pepper, (sliced)
- 1 can coconut milk, (13.5 ounces)
- 4-6 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 teaspoons fresh ginger
- 1 cup green peas, (canned or frozen)
- ¼ cup Thai basil, (chopped)
- salt and pepper to taste
- rice (for serving)
At a glance
PER SERVING · TIME 35M
CAL 49%·PRO 65%
CARBS 155G64% OF CAL
4G FIBER145G OTHER6G TOTAL SUGAR
FAT 24G22% OF CAL
16G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1198mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 701mg
- Calcium
- 46mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1198MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.