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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