Thai Red Curry Chicken
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Seasons and Suppers · by Jennifer Maloney★ 4.9 (10)

Thai Red Curry Chicken

NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 67%
CARBS 18G15% OF CAL
4G FIBER0G ADDED0G INTRINSIC1G OTHER13G TOTAL SUGAR
FAT 31G59% OF CAL
20G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Thai red curry loaded with vegetables, chicken, and pineapple in creamy coconut milk. Rich with lime and fish sauce flavors, it's aromatic and satisfying. Serve over jasmine rice.

mainthaicurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 Tablespoon vegetable oil (or similar neutral-tasting cooking oil)
  • 2 large boneless, skinless chicken breasts
  • 1 cup match-stick/julienned carrots (or 1 medium carrot, cut into matchsticks)
  • 1 medium red pepper (cored and cut into matchsticks)
  • 1/2 small onion (cut into thin slices)
  • 1/2 teaspoon minced fresh ginger (or ginger paste)
  • 2 Tablespoons Thai red curry paste (plus more, to taste)
  • 14 oz can full fat coconut milk (about 1 3/4 cups)
  • 1 Tablespoon freshly squeezed lime juice
  • 1 Tablespoon brown sugar
  • 1 Tablespoon fish sauce
  • 1/2 cup canned bamboo shoots (cut into matchsticks)
  • 1/2 cup canned pineapple chunks (drained)
  • 1/4 cup fresh cilantro (chopped)
  • 2 cups baby spinach (optional)
  • salt and pepper (as needed)
PREP
15M
SODIUM
820MG
ESTIMATE
COMPLETE

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