Dinner

Thai Red Curry Coconut Chicken is for Dinner.

Thai Red Curry Coconut Chicken takes 10 minutes to prepare.

Thai Red Curry Coconut Chicken takes 20 minutes to cook.

Thai Red Curry Coconut Chicken makes 4 servings.

The ingredients for Thai Red Curry Coconut Chicken are:

*365 Organic Unrefined Virgin Coconut Oil, 2 tbsp(remove)
*Boneless Skinless Kirkland Chicken Breast, 16 oz(remove)
*A Taste of Thai - Red Curry Paste, 6 tsp(remove)
Zucchini, .5 cup, sliced(remove)
*Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4"(remove)
Green Peppers (bell peppers), .5 cup, strips(remove)
Carrots, raw, 1 cup, chopped(remove)
Onions, raw, 1 cup, chopped(remove)
Garlic, 2 clove(remove)
*Fish Sauce, 1 tbsp(remove)
Lime Juice, 2 lime yields(remove)
*Adam's 100% Natural Peanut Butter - Creamy, 2 tbsp(remove)
*Argo Cornstarch, 1 tbsp(remove)
*Taste of Thai Lite Light Coconut Milk, 1.33 cup(remove)
Cilantro, raw, 8 tbsp(remove)
*1 small red potato, 2 serving(remove)

Here is how you make Thai Red Curry Coconut Chicken:

Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot, potato, garlic, and onion. Cook and stir for a few minutes. 2. Dissolve the cornstarch in the coconut milk, along with peanut butter and fish sauce, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro and top with lime juice. Serving Size: Makes 4 Large ServingsNumber of Servings: 4Recipe submitted by SparkPeople user RIPCITYMOMMA.

The nutritional information for Thai Red Curry Coconut Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 420.6

• Total Fat: 18.1 g
• Cholesterol: 70.0 mg
• Sodium: 836.8 mg
• Total Carbs: 34.3 g
• Dietary Fiber: 4.6 g
• Protein: 33.4 g