Chicken Steamed In Red Thai Curry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Thai | Jude3 | 1 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 2 | Chicken breasts, finely | |
| chopped | ||
| 1 | Onion, finely chopped | |
| Ginger, approx walnut | ||
| sized sliced | ||
| 1 | t | Chilli, finely chopped |
| optional | ||
| 2 | Tomatoes, deseeded and | |
| chopped | ||
| 2 | T | Fresh coriander, finely |
| chopped | ||
| 1 | Jar Chicken Tonight, Thai | |
| Red Curry | ||
| 1/2 | c | Coconut milk, can be |
| reduced fat | ||
| Ground pepper | ||
| 1 | Sprig fresh coriander to | |
| garnish |
INSTRUCTIONS
Heat the olive oil in a large pan, saut the chicken and set aside. Add the onion and ginger to the pan and saut over a low heat to soften but not colour. Add the tomatoes, coriander and chilli (if using) and mix well. Add the contents of the jar of Thai Red Curry, ground pepper and coconut milk. Bring to the boil, then turn down to a simmer for 10 minutes. Return the chicken to the pan and simmer for a further 10 minutes until the chicken is cooked. Serve on a bed of rice, garnished with sprigs of coriander. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1342
Calories From Fat: 618
Total Fat: 71.4g
Cholesterol: 293.6mg
Sodium: 2410.7mg
Potassium: 3459.9mg
Carbohydrates: 53g
Fiber: 30.9g
Sugar: 9.3g
Protein: 138.6g