Dinner

Thai Jungle Curry is for Dinner.

Thai Jungle Curry takes 5 minutes to prepare.

Thai Jungle Curry takes 60 minutes to cook.

Thai Jungle Curry makes 4 servings.

The ingredients for Thai Jungle Curry are:

16 oz raw chicken tenders or chicken strips
1 medium onion, thinly sliced
1 - 400 ml can Coconut Milk - Earth's Choice 72% less fat
2 tbsp Lemon Grass,
2 tbsp Ginger Root - thinly sliced
Garlic, 6 cloves
1 tbsp Fish Sauce
Juice of 1/2 a Lime
1 red chili pepper, seeds and veins removed - chopped
1 tbsp Chili powder
4 cups cherry tomatoes
5 Red Peppers - roasted, skin removed, and cut into chunks
4 - 6 kaffir or lime leaves, cut into slivers (I have substituted fresh curry leaves when I can't find lime leaves - different flavour but lovely!)
2 tbsp each freshly chopped coriander (cilantro) and Thai Basil

Here is how you make Thai Jungle Curry:

Place chicken tenders in a roasting pan - cover with sliced onions and lime leave strips.In a food processor, process all other ingredients EXCEPT cherry tomatoes and chopped roasted red pepper (these go in for last 15 min of roasting) and fresh corriander (cilantro) and Thai Basil - pour over chicken and onion in roasting pan and stir until coated.Put lid on roaster and roast in 350 degree oven for 45 minutes. Remove from oven, add 4 cups (or less if you like) cherry tomatoes, and chopped roasted red peppers - return to oven and roast another 15 minutes.Top each serving with chopped fresh corriander and fresh thai basil. If you can't find thai basil, regular basil is fine.Serve with either jasmine rice or naan (not calculated in nutritional details)Serving = 4 oz of chicken plus equal amount of sauce if you'd like.Number of Servings: 4Recipe submitted by SparkPeople user JILLIANWILLIAN.

The nutritional information for Thai Jungle Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 331.4

• Total Fat: 10.6 g
• Cholesterol: 65.7 mg
• Sodium: 641.0 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 6.4 g
• Protein: 32.0 g

Thai Jungle Curry is Asian cuisine.