Rhonda’s Red Thai Curry

READY IN: 1hr 15mins

INGREDIENTS

  • 1lbchicken breast, skinless, boneless
  • 1 (400 ml) can coconut milk
  • 4tablespoonsred curry paste
  • 12 cupchicken stock
  • 1tablespoon minced garlic
  • 1tablespoonminced ginger
  • 1tablespoonlemongrass paste
  • 4tablespoonsfish sauce
  • 1teaspoonsalt
  • 3tablespoonsbrown sugar
  • 1zucchini, cut into cubes
  • 12 cupsnow peas
  • 1 (200 ml) can bamboo shoots
  • NUTRITION INFO

    Serving Size: 1 (371) g

    Servings Per Recipe:4

    Calories: 477.7

    Calories from Fat 295 g 62 %

    Total Fat 32.8 g 50 %

    Saturated Fat 22.4 g 111 %

    Cholesterol 73.5 mg 24 %

    Sodium 2131.3 mg 88 %

    Total Carbohydrate19.8 g 6 %

    Dietary Fiber 1.6 g 6 %

    Sugars 13.9 g 55 %

    Protein 29.3 g 58 %

    DIRECTIONS

  • Cut chicken into approximately 1” cubes.
  • Combine 4 oz coconut milk, curry paste, garlic, ginger, lemongrass paste, stock, fish sauce, salt and sugar and bring to a boil.
  • Simmer for 15 minutes.
  • Add chicken, vegetables and remaining coconut milk and simmer an additional 15 minutes.
  • Add snow peas and stir in to heat just before serving.
  • Serve with rice.
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