Thai Red Curry With Chicken And Vegetables Recipe

See full recipe on: Group Recipes


1 15 oz can unsweetened coconut milk
1 15 oz can unsweetened pineapple chunks with the can juices or 1 small pineapple, peeled, cored, and cut into 3/4\" chunks, with its juice
1 to 2 tablespoons thai red curry paste (i use thai kitchen brand)
3 tablespoons fish sauce (on the asian food aisle in the grocery store) or salt to taste
2 to 3 tablespoons dark brown sugar
Fresh coriander or fresh mint to taste
1 one inch piece of fresh ginger, peeled and sliced
3 cloves of garlic, peeled
1 medium onion, peeled and quartered
1 lime, juiced
1 lb. boneless, skinless chicken breast, cut into 3/4\" chunks or shrimp, scallops, tofu or pork
Veggies: whatever you like: red pepper, cut into chunks, carrots, peeled and sliced into coins; frozen peas; green beans; sliced asparagus if you are lucky
1 tablespoon vegetable oil (no olive oil)
When you are ready to serve: some chopped fresh coriander or mint or scallions and a lime, cut into quarters.

Nutrition 4 servings

Per Serving % Daily Value
Calories 409
Fat 14g 22%
Carbs 43g 14%
Protein 26g 52%
Fiber 3g 15%
Cholesterol 72mg 24%
Sodium 1,222mg 50%


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