Thai Chicken Curry
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Cooking Classy · by Jaclyn★ 4.8 (16)

Thai Chicken Curry

NUTRITION · PER SERVING380M COOK
CAL 43%·PRO 89%
CARBS 104G48% OF CAL
7G FIBER89G OTHER8G TOTAL SUGAR
FAT 29G30% OF CAL
17G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Thai chicken curry made in the slow cooker with coconut milk, fresh vegetables, and aromatic spices, served over rice. Hours of slow simmering develop deep, complex flavor.

mainthaicurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 5
  • 1 (14 oz) can coconut milk
  • 1/2 cup low-sodium chicken broth
  • 3 Tbsp red curry paste, (such as Mae Ploy or Thai Kitchen)
  • 1 tsp brown sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 Tbsp peeled and minced ginger
  • 2 tsp peeled and minced garlic
  • Salt
  • 1 1/2 lbs boneless, skinless chicken breasts* ((3 large))
  • 1 1/2 cups 1/2-inch thick diced carrots ((3 medium))
  • 1/2 small yellow onion, (thinly sliced)
  • 1 stalk lemongrass, (outer layer removed, cut into 4 pieces)
  • 1 large red bell pepper, (cored and sliced into 2-inch strips)
  • 2 Tbsp creamy peanut butter
  • 1 Tbsp fresh lime juice
  • 1 Tbsp fish sauce
  • 1/4 cup chopped cilantro, (divided)
  • Cooked jasmine rice or brown rice, (for serving)
  • 1/3 cup chopped unsalted peanuts, (for serving)
PREP
20M
SODIUM
1137MG
ESTIMATE
COMPLETE

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