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Red curry chicken is a family favorite so I adapted it into a soup. That way you never miss any of the delicious sauce!
Ingredients
- 2 tablespoons red curry paste
- 1 red bell pepper, thinly sliced
- 1 small onion, chopped
- 1 (14 ounce) can coconut milk
- 1 tablespoon fish sauce
- 3 cups homemade chicken stock
- 2 cups shredded cooked chicken
- 1 ½ cups cooked basmati rice
- 4 tablespoons chopped fresh cilantro
Directions
Step 1
Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.
Step 2
Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 303 | |
| % Daily Value * | |
| Total Fat23g | 30% |
| Saturated Fat14g | 72% |
| Cholesterol37mg | 12% |
| Sodium663mg | 29% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber2g | 5% |
| Total Sugars2g | |
| Protein16g | |
| Vitamin C27mg | 136% |
| Calcium31mg | 2% |
| Iron3mg | 18% |
| Potassium308mg | 7% |
*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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source by allrecipe
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