Asian

Thai Red Curry Chicken - light is for Dinner.

Thai Red Curry Chicken - light takes 20 minutes to prepare.

Thai Red Curry Chicken - light takes 90 minutes to cook.

Thai Red Curry Chicken - light makes 6 servings.

The ingredients for Thai Red Curry Chicken - light are:

2 Cups (375ml can of Coconut Flavoured evaporated milk
1 Tblsp white flour to coat the chicken (this will thicken the sauce too)
1.5 tsp Red Curry Paste
about 1/2 cup each of Carrots, Celery broccoli, Red Capsicum(bell peppers) & Leeks (or your own selection of fresh veges)

Here is how you make Thai Red Curry Chicken - light:

Cut chicken into pieces - I used tenderloins so left them as they were. Put into bowl & dredge with flour with Salt & pepper to taste. The transfer to casserole dishChop veges small & add (use asian style cutting methods)Mix the can of coconut flavoured milk with 1.5 tsp's of Thai Red Curry paste (more or less to your taste) & then pour over the chicken/vege mix in the casserole Cook in centre of oven 375F for 1.5 hours6 servingsI divide it up and freeze each portion as DH will not each chicken and I can take it to work.Serve with salad or cooked rice Number of Servings: 6Recipe submitted by SparkPeople user WOOLFEMME.

The nutritional information for Thai Red Curry Chicken - light is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 201.2

• Total Fat: 2.5 g
• Cholesterol: 53.2 mg
• Sodium: 90.2 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 1.6 g
• Protein: 27.8 g

Thai Red Curry Chicken - light is Asian cuisine.

The dietary needs meet for Thai Red Curry Chicken - light is Low Fat