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This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes.
Ingredients
- ½ cup coconut milk
- 1 tablespoon red curry paste
- 1 pound skinless, boneless chicken breast, cut in bite-sized pieces
- 2 cups coconut milk
- 3 tablespoons fish sauce
- 1 tablespoon brown sugar
- ¾ cup bamboo shoots, drained
- 2 cups frozen mixed vegetables, thawed
- ½ red bell pepper, sliced
- ½ orange bell pepper, sliced
- ¾ cup fresh Thai basil leaves
- 2 tablespoons fresh lime juice
Directions
Step 1
Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 385 | |
| % Daily Value * | |
| Total Fat27g | 34% |
| Saturated Fat22g | 110% |
| Cholesterol47mg | 16% |
| Sodium801mg | 35% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber5g | 16% |
| Total Sugars4g | |
| Protein23g | |
| Vitamin C48mg | 241% |
| Calcium66mg | 5% |
| Iron5mg | 29% |
| Potassium621mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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