Once Upon a Chef · by Jennifer Segal★ 4.8 (328)
Thai Red Curry Chicken
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 73%
CARBS 17G15% OF CAL
3G FIBER12G SUGAR2G OTHER
FAT 28G57% OF CAL
22G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken in a rich and aromatic red curry sauce made with coconut milk, curry paste, and lime. Cozy and boldly flavored, best served over jasmine rice.
mainthaicurrychicken🍳 skilletdairy freegluten free
View the full recipe on Once Upon a Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon vegetable oil
- 1 small bunch scallions, thinly sliced, light and dark green parts divided
- 3 cloves garlic, chopped
- 1 jalapeño pepper, seeded and diced (see note)
- 1 (14-oz) can coconut milk (unsweetened)
- 2 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 2½ tablespoons packed dark brown sugar
- 1½ pounds chicken tenderloins, cut into 1-inch cubes
- 1 tablespoon lime juice, from 1 lime
- ¼ cup chopped fresh cilantro
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 73%
CARBS 17G15% OF CAL
3G FIBER12G SUGAR2G OTHER
FAT 28G57% OF CAL
22G SAT7G 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
- 15m
- Cook
- 15m
- Sodium
- 1157mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 332mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1157MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.