Thai Chicken Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken simmered in fragrant red curry paste and coconut milk with mushrooms, peppers, and aromatics. Served over rice with a squeeze of lime, this is a quick weeknight curry with bold flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon coconut oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 6 ounces baby bella mushrooms (chopped)
- 1 tablespoon fresh ginger (minced)
- 24 ounces boneless skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons Thai red curry paste
- 1 red bell pepper (sliced)
- 1 can 14 ounces full-fat coconut milk
- 1 1/2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Cooked jasmine rice (for serving)
- Fresh cilantro (chopped for garnish)
At a glance
PER SERVING · TIME 30M
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
- 20m
- Sodium
- 805mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1171mg
- Calcium
- 68mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 805MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.