Thai-Style Creamy Red Curry | Slimming & Weight Watchers Friendly
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Thai red curry with a creamy, mild sauce that's thicker than traditional versions, making it approachable for fussy eaters. The curry paste is aromatic and the sauce clings to the chicken and vegetables beautifully.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lemongrass stalk (cut into pieces)
- 1 red chilli (deseeded)
- 4 cloves of garlic (peeled)
- fresh ginger (4cm piece, peeled)
- 1 onion (peeled and quartered)
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 lime (zest and juice)
- 1 tsp paprika
- 1 tsp fish sauce
- 1 tbsp tomato puree
- 4 chicken breasts (approx. 170g each, diced)
- 2 red or orange peppers (deseeded and finely sliced)
- 175 g baby corn (sliced in half lengthways)
- 400 ml dairy free coconut milk alternative
- 180 g low fat cream cheese
- 2 chicken stock cubes (crumbled)
- low calorie cooking spray
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 1322mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1112mg
- Calcium
- 141mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1322MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.