Thai Red Chicken Curry Recipe

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Ingredients:

Serving

2 tsp olive oil
1 lb skinless, boneless chicken breast halves - cut into thin strips
1 tbsp thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
1/2 cup sliced carrots
1 onion , quartered then halved
1 tbsp cornstarch
1 (14 oz) can light coconut milk
2 tbsp chopped fresh cilantro

Directions:

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 and onion. Cook and stir for a few minutes.
Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	204.06 Kcal (854 kJ)
Calories from fat	70.51 Kcal
		% Daily Value*
Total Fat	7.83g	12%
Cholesterol	66.89mg	22%
Sodium	437.29mg	18%
Potassium	734.48mg	16%
Total Carbs	9.8g	3%
Sugars	3.26g	13%
Dietary Fiber	2.31g	9%
Protein	25.1g	50%
Vitamin C	53mg	88%
Vitamin A	0.9mg	30%
Iron	13.3mg	74%
Calcium	34.7mg	3%

Amount Per 100 g
Calories	76.09 Kcal (319 kJ)
Calories from fat	26.29 Kcal
		% Daily Value*
Total Fat	2.92g	12%
Cholesterol	24.94mg	22%
Sodium	163.05mg	18%
Potassium	273.87mg	16%
Total Carbs	3.66g	3%
Sugars	1.22g	13%
Dietary Fiber	0.86g	9%
Protein	9.36g	50%
Vitamin C	19.7mg	88%
Vitamin A	0.3mg	30%
Iron	5mg	74%
Calcium	12.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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