Rasa Malaysia · by Bee Yinn Low★ 5.0 (6)
Zucchini Curry
NUTRITION · PER SERVING15M COOK
CAL 18%·PRO 55%
CARBS 11G13% OF CAL
3G FIBER2G OTHER6G TOTAL SUGAR
FAT 22G56% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Thai curry with tender chicken, zucchini, and carrots in creamy coconut sauce. Ready in 15 minutes.
mainthaicurrychicken🍳 skilletdairy freegluten free
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon oil
- 1 1/2 tablespoons red curry paste
- 8 oz (230g) boneless and skinless chicken breast (cut into cubes)
- 6 baby carrots
- 6 oz (175g) zucchini (cut into quarters)
- 80 ml coconut milk
- 1/4 cup water
- 2 teaspoons palm sugar (or white sugar to taste)
- 1/2 teaspoon fish sauce
At a glance
PER SERVING · TIME 15M
CAL 18%·PRO 55%
CARBS 11G13% OF CAL
3G FIBER2G OTHER6G TOTAL SUGAR
FAT 22G56% OF CAL
10G SAT12G 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
- 5m
- Sodium
- 643mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 871mg
- Calcium
- 51mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 643MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.