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Thai Red Chicken Curry

Thai Red Chicken Curry Recipe
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat the oil in a skillet over medium-high heat.
  3. Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side. Remove from skillet and cut into strips.
  4. Add the bell peppers and ¼ cup water to the skillet and cook, stirring frequently, until just tender, 3 to 4 minutes.
  5. Add the coconut milk and curry paste and simmer for 4 minutes. Stir in the chicken.
  6. Spoon the chicken curry over the rice and sprinkle with the basil. Serve with the lime.
By March, 2010

Nutritional Information

  • Per Serving
  • Calories 700Calories From Fat 344
  • Protein 41g
  • Carbohydrate 49g
  • Sugar 2g
  • Fiber 4g
  • Fat 38g
  • Sat Fat 22g
  • Calcium 66mg
  • Iron 7mg
  • Sodium 519mg
  • Cholesterol 94mg
What does this mean? See Nutrition 101 .

Quick Tip

Glass of milk
Cool your mouth after eating spicy foods with rice, bread, or dairy products instead of water.

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