Thai Red Curry with Chicken
This Thai red curry with chicken is built on a bold, aromatic sauce but it gets its thick and creamy texture from blended walnuts.
Ingredients:
Preparation:
To a pan over medium heat, add oil, ginger, garlic, and red curry paste. Sauté for 2 to 3 minutes.
Add walnuts and coconut milk to a blender and blend until smooth. To the pan, add walnut-coconut milk blend, fish sauce, lime juice, brown sugar, red pepper flakes, and salt. Mix together and bring to a boil.
Add chicken and carrots and cook until fully cooked through, about 8 minutes.
Add red bell pepper and green beans and cook for 4 to 5 more minutes, until softened a bit.
Finish off with basil and cilantro. Mix together to serve.
Take off the heat and enjoy it with rice!
To see the recipe video click here.
5 servings
- Amount per serving
- Calories474
- % Daily Value *
- Total Fat 37g48%
- Saturated Fat 19g95%
- Polyunsaturated Fat 18g
- Cholesterol 86mg29%
- Sodium 302mg14%
- Total Carbohydrate 16g6%
- Dietary Fiber 5g18%
- Total Sugars 10g
- Includes 2g Added Sugars4%
- Protein 22g
- Calcium 99mg8%
- Iron 4mg23%
- Potassium 602mg13%
- Vitamin D 0.23mcg2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.