Red Thai Chicken Curry

Red Thai Chicken Curry
Serves 4
A healthy alternative to ordering in a take-away, that still tastes and feels like a treat.
Write a review
Print
Total Time
30 min
Total Time
30 min
844 calories
103 g
107 g
25 g
53 g
19 g
742 g
734 g
13 g
0 g
5 g
Nutrition Facts
Serving Size
742g
Servings
4
Amount Per Serving
Calories 844
Calories from Fat 216
% Daily Value *
Total Fat 25g
39%
Saturated Fat 19g
93%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 107mg
36%
Sodium 734mg
31%
Total Carbohydrates 103g
34%
Dietary Fiber 13g
53%
Sugars 13g
Protein 53g
Vitamin A
12%
Vitamin C
60%
Calcium
12%
Iron
37%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 small onion, finely chopped
  2. 2 tbsp red curry paste
  3. 375ml coconut milk
  4. 125ml chicken stock
  5. 500g chicken fillets, cut
  6. into strips
  7. 250g green beans, cut into
  8. 3 cm lengths
  9. 1 green pepper, thinly sliced
  10. 2 baby aubergines, thinly sliced
  11. 2 cups jasmine or long grain rice
  12. 1 tbsp fish sauce
  13. 1 tbsp lime juice
  14. 2 tsp brown sugar
  15. 2 tbsp fresh coriander
Instructions
  1. Spray a nonstick wok or frying pan with oil and heat.
  2. Add the onion and cook for about 3 minutes until just soft.
  3. Add the curry paste and cook for another minute.
  4. Add the coconut milk and stock and bring to the boil.
  5. Add the chicken, beans, pepper and aubergines.
  6. Reduce the heat to a simmer and cook for 15 minutes uncovered, stirring occasionally and making sure that the chicken is cooked through.
  7. Meanwhile cook the rice following the manufacturer’s instructions.
  8. Add the fish sauce, lime juice, sugar and coriander, still well and simmer for a further 5 minutes on a low heat.
beta
calories
844
fat
25g
protein
53g
carbs
103g
more
Simon Rochester http://www.simonrochester.co.uk/