Jo Cooks · by Joanna Cismaru★ 4.6 (197)
Thai Red Curry Chicken
NUTRITION · PER SERVING25M COOK
CAL 22%·PRO 60%
CARBS 20G18% OF CAL
5G FIBER8G SUGAR8G OTHER
FAT 29G59% OF CAL
21G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thai red curry chicken simmered in coconut milk with snow peas and aromatics. Ready in 25 minutes, it's spicy, rich, and much better than takeout.
mainthaicurrychicken🫕 dutch oven🍳 skillet🍜 wokdairy freegluten free
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger root (peeled and finely grated)
- 1 pound chicken breasts (boneless and skinless and cut into bite size pieces, about 3)
- 13.5 ounce coconut milk (1 can)
- 2 to 4 tablespoons Thai red curry paste
- ¾ cup chicken broth (low sodium)
- 5 ounce snow peas (roughly chopped)
- 4 leaves kaffir lime leaves
- 2 teaspoon sugar
- 2 stalks lemongrass (bruised *)
- salt and pepper ( to taste)
- 1 tablespoon fresh cilantro (chopped)
At a glance
PER SERVING · TIME 25M
CAL 22%·PRO 60%
CARBS 20G18% OF CAL
5G FIBER8G SUGAR8G OTHER
FAT 29G59% OF CAL
21G 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
- 10m
- Cook
- 15m
- Sodium
- 513mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 851mg
- Calcium
- 58mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 513MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.