Asian

Thai Red Curry Chicken and Veggies is for Dinner.

Thai Red Curry Chicken and Veggies takes several minutes to prepare.

Thai Red Curry Chicken and Veggies takes several minutes to cook.

Thai Red Curry Chicken and Veggies makes 6 servings.

The ingredients for Thai Red Curry Chicken and Veggies are:

Lite Coconut Milk, 1 can
Red Curry Paste, 3 tsp
2 tbsp fish sauce
1 cup chicken broth
Zucchini, 1.5 cup, sliced
Onions, raw, 1 large, chopped
Green Peppers (bell peppers), 2 cup, chopped
Red Ripe Tomatoes, 2 medium whole (2-3/5" dia) chopped
Chicken Breast, 3- grilled or baked and sliced
Chicken Breast, no skin, 3 ounces
Garlic, 2 cloves minced
2 tsp of chopped giner
Dash Chinese Five Spice
Dash of Cayenne (skip if you don't want the heat)

Here is how you make Thai Red Curry Chicken and Veggies:

Heat 1 tbsp of EVOO in large skillet. Saut? onion until it starts to soften. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken and tomatoes to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.Add green pepper and zucchini and cook for a another 3-4 mins. Number of Servings: 6Recipe submitted by SparkPeople user HEATHER808.

The nutritional information for Thai Red Curry Chicken and Veggies is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 184.6

• Total Fat: 10.8 g
• Cholesterol: 21.4 mg
• Sodium: 1,119.6 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 2.1 g
• Protein: 10.9 g

Thai Red Curry Chicken and Veggies is Asian cuisine.