Thai Chicken Curry Recipe
Servings: 4
Ingredients
- 1 c. sliced chicken breast
- 2 c. coconut lowfat milk
- 2 tbsp. green curry paste
- 1 c. sweet peas
- 2 green chilies, cut lengthwise
- 2 tbsp. fish sauce
- 2 tbsp. vegetable oil
Directions
- Heat the oil in a saucepan. Stir-fry green curry paste for one minute. Add in chicken and fish sauce. Stir fry till chicken is done. Add in coconut lowfat milk and bring to boil. Add in sweet peas and green chilies. Cook for 3 to 5 min. Remove from heat. Serve with rice. Coconut lowfat milk, green curry paste, green chilies, and fish sauce may be purchased at an Oriental Market.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 243 | |
| Calories from Fat 159 | 65% |
| Total Fat 18.27g | 23% |
| Saturated Fat 7.96g | 32% |
| Trans Fat 0.23g | |
| Cholesterol 30mg | 10% |
| Sodium 795mg | 33% |
| Potassium 377mg | 11% |
| Total Carbs 8.59g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.24g | 3% |
| Protein 12.44g | 20% |
