Thai Curry with Chicken Recipe Video
Ingredients
| Coconut milk | 1 Can (10 oz) | |
| Chicken stock/Water | 1⁄2 Cup (8 tbs) | |
| Brown sugar | 2 Teaspoon | |
| Red curry paste | 1 Tablespoon | |
| Fish sauce | 1 Tablespoon | |
| Boneless chicken breast/Pork, beef, shrimp | 3⁄4 Pound, cut into 1 1/2 inch slices | |
| Vegetable | 2 Cup (32 tbs), chop (bell pepper, carrot, broccoli, string beans etc) |
Nutrition Facts
Serving size
Calories 331 Calories from Fat 158
% Daily Value*
Total Fat 19 g28.8%
Saturated Fat 15.4 g77.2%
Trans Fat 0 g
Cholesterol 50.2 mg16.7%
Sodium 660.3 mg27.5%
Total Carbohydrates 18 g6.2%
Dietary Fiber 4.6 g18.2%
Sugars 5.5 g
Protein 25 g49.4%
Vitamin A 76.6% Vitamin C 18.1%
Calcium 4.2% Iron 14.3%
*Based on a 2000 Calorie diet
Directions
1. Place a skillet on medium high heat, and add coconut milk, chicken stock, brown sugar, and red curry paste. Stir and bring it a boil.
2. Then, insert fish sauce and chicken to skillet. Stir and cook for about 5 minutes, stirring occasionally.
3. Turn the heat to medium and throw vegetables in skillet. Mix well and simmer for 5 minutes or until done.
SERVING
4. Serve chicken curry hot over jasmine rice.
Chef
