Thai Chicken Curry

by Registered Dietitian, Andrea Holwegner | Sep 14, 2013

Start with a cucumber salad and serve this curry over steamed rice for a flavorful balanced meal.

Makes 4 servings

What you need:

2 tbsp red curry paste (or more if you like it spicier!)
1 tbsp vegetable oil
600 g boneless, skinless chicken breast, cut into thin stir-fry strips
1 large onion, diced
1 sweet red pepper, cut into thin strips
1 cup snow peas, cut in halves
1 cup light coconut milk
1 tbsp fish sauce
1 tbsp reduced-sodium soy sauce
1 tbsp fresh lemon juice
1/2 cup fresh cilantro, chopped (optional)

How you prepare:

1. Heat curry paste and oil in a large nonstick pan.
2. Add chicken and stir-fry until cooked.  Add onion and cook until softened.
3. Add red pepper and snow peas and cook  for about one minute.
4. Add coconut milk, fish sauce, soy sauce and lemon juice and heat until boiling.  Cook for another few minutes until liquid is thickened slightly.
5. Serve over rice and garnish with cilantro.

Per Serving:

314 Calories
36 g Protein
10 g Carbohydrates
13 g Fat
1.6 g Fibre

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