Thai Curry

Name: Thai Curry
Cuisine: Asian, Thai
Ingredients: 3 chicken breasts; 1 bag of Birds Eye Steamfresh Asian Medley; 1 can of coconut milk lite; 1/2 red onion chopped; 1 1/2 tsp of garlic; 1/4 ground ginger; 1 1/2 tbsp curry paste (red); 1 tbsp fish sauce; 1 1/2 tsp curry powder; 1/2 tsp thai basil; 1/2 tsp of black pepper; cilantro (optional); 1/4 tsp red chili powder; green onion (optional); Cooked brown rice

11 steps

Updated at: Thu, 17 Aug 2023 12:23:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories1678.4 kcal (84%)

Total Fat94.2 g (135%)

Carbs43.9 g (17%)

Sugars10.7 g (12%)

Protein151.9 g (304%)

Sodium2893.8 mg (145%)

Fiber10.4 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3chicken breasts

1 bagasian stir fry vegetable mix

steamfresh

1can of coconut milk lite

0.5red onion

chopped

1 ½ tspgarlic

0.25ground ginger

1 ½ Tbspcurry paste

red

1 Tbspfish sauce

1 ½ tspcurry powder

½ tspthai basil

½ tspblack pepper

cilantro

optional

¼ tspred chili powder

Instructions

Step 1

Cut chicken breast into strips, add 1 tbsp of oil to pan and fry chicken pieces for about 5-8 minutes or until tender.

Step 2

In a bowl combine Red Curry paste, fish sauce and stir into coconut milk. I recommend mixing the paste and fish sauce first and then adding to coconut milk.

Step 3

Remove chicken, drain pan and wipe out with paper towel.

Step 4

Add one tbsp of oil to pan, add onion, garlic, and ginger. Saute 2-3 minutes.

Step 5

Add frozen vegetables and cook covered for about 5 minutes or until vegetables are tender.

Step 6

Remove cover and add cooked chicken sprinkle with basil and chili powder.

Step 7

Mix well, cook for about 1-2 minutes.

Step 8

Add coconut milk mixture and bring to a boil. Simmer on low heat, stirring occasionally, for about 5 minutes.