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Thai Red Chicken Curry

This Thai red chicken curry recipe is made in a quiet unusual way - we are going to steam vegetables instead of stir-frying them. The result is very good, trust me, the richness of the coconut milk will compensate for it. This Thai red curry recipe provides 373 calories and 9g of net carbs per serving. It is suitable for a low carb diet phase 2 and 3.

Recipe Nutritional Profile: Diabetes Appropriate, Healthy Weight, High Protein, Low Calories, Low Carbohydrates, Low GI, Low Cholesterol, Dairy Free, Good Source of Niacin, Phosphorus, Selenium, Vitamin A, B-6 and C.




Serves 2:

Preparation time: 10 min

Cooking time: 20 min

Thai Red Chicken Curry Recipe
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories
373
Calories from Fat
152
% Daily Value*
Total Fat
16.9g
26%
Saturated Fat
5.1g
26%
Polyunsaturated Fat
0.6g
Monounsaturated Fat
0.9g
Cholesterol
94.8mg
32%
Sodium
571mg
24%
Total Carbohydrates
13.4g
4%
Dietary Fiber
4.4g
18%
Sugars
3.3g
Protein
39.8g
80%
Vitamin A    146% Vitamin B6    54%
Vitamin C    167% Niacin    91%
Phosphorus    35% Selenium    40%
Potassium    17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?

© Lose-Weight-With-Us.com

Ingredients:

2 tbsp. Thai red curry paste;

1 tbsp. coconut oil;

200g (7 oz.) reduced fat coconut milk;

1 tbsp. lime juice;

1 tbsp. lemon grass (citronella), finely chopped;

10g (0.4 oz.) chives;

50g (1.8 oz.) mangetout;

50g (1.8 oz.) broccoli raab, florets 2.5" or 6cm long;

50g (1.8 oz.) zucchini (courgette) sliced lengthwise;

50g (1.8 oz.) baby sweetcorn, sliced in half lengthwise;

100g pak-choi (Chinese cabbage), separated into individual leaves;

1/3 sweet red pepper, sliced;

250g. (8.8 oz.) chicken breast, sliced into long 1-1.5cm pieces.


How to Cook a Thai Red Curry:

  • Heat 1 tbsp. of coconut oil in a large frying pan over a medium heat. Add the sliced chicken and cook it for 4-5 minutes until it is lightly brown, then add 2 tbsp. of Thai red curry paste, lemon grass, a bit of water, and cover the frying pan with a lid and let it simmer for 10 minutes. Remove the chicken from the pan and keep warm.
Ingredients for a Thai Red Chicken Curry
Steaming the Vegetables
Browning the Chicken With the Thai Red Curry Paste
Thai Red Chicken Curry Cooking
  • In the same frying pan throw in the broccoli, zucchini, sweetcorn, red pepper, add a bit of water and steam the veggies for 4 minutes before adding the pak choi, mangetout and chives, and cook for further 60 seconds.
  • Drain the excess water from the vegetables, and return the chicken to the pan with the coconut milk. Bring to the boil stirring gently.
  • Stir in the lime juice. Salt and pepper if needed. Serve sprinkled with fresh coriander.

Author: Lana Soko





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