Rasa Malaysia · by Bee Yinn Low★ 4.9 (11)
Thai Chicken Curry
NUTRITION · PER SERVING20M COOK
CAL 8%·PRO 28%
CARBS 4G10% OF CAL
1G FIBER1G OTHER2G TOTAL SUGAR
FAT 10G54% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Thai curry with chicken, coconut milk, and bamboo shoots, finished with bell pepper. Ready in 20 minutes and far better than takeout.
mainthaicurrychickendairy freegluten free
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon oil
- 1 1/2 tablespoons red curry paste (I used Mae Ploy red curry paste)
- 8 oz (230g) boneless and skinless chicken breast (cut into strips)
- 80 ml coconut milk
- 1/4 cup water
- 3 oz (90g) canned bamboo shoots
- 1/2 small red bell pepper (cut into strips)
- 2 teaspoons palm sugar
- 1/4 teaspoon fish sauce
At a glance
PER SERVING · TIME 20M
CAL 8%·PRO 28%
CARBS 4G10% OF CAL
1G FIBER1G OTHER2G TOTAL SUGAR
FAT 10G54% OF CAL
5G SAT5G 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
- 5m
- Cook
- 15m
- Sodium
- 290mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 293mg
- Calcium
- 11mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 290MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.