Thai Chicken Curry Recipe


Submitted by mzt10

Makes 4 servings


Low-Fat thai chicken curry

Ingredients
14 oz lite coconut milk
3 tbsp soy sauce
1 tsp brown sugar
2 tsp curry powder
1 tsp minced ginger
1/3 oz chili garlic sauce
3/4 pound chicken breast, cut into 1-inch pieces
1 red pepper, de-seeded and chopped
2 cups mushrooms, sliced
1 large carrot, chopped
1 celery stalk, chopped
10 scallions, chopped into 1-inch pieces
1 cup baby bok choy
Directions
  1. Place coconut milk in a large Dutch oven. Add soy sauce, sugar, curry powder, ginger and chili-garlic sauce, and stir. Gradually bring to a boil over a medium heat. Add chicken pieces, red pepper, mushrooms, carrots, celery and scallions

  2. Cover and cook for 5-6 minutes. Stir in bok choy and simmer for 5 minutes more. Serve over Jasmine rice or whole grain rice, with juices.

Categories

Chicken, Main Dish, Thai

Nutrition Facts
Serving Size 357.2g
Amount Per Serving
Calories
251
Calories from Fat
77
% Daily Value*
Total Fat
8.5g
13%
Saturated Fat
5.5g
28%
Cholesterol
72mg
24%
Sodium
843mg
35%
Total Carbohydrates
15.2g
5%
Dietary Fiber
3.4g
14%
Sugars
5.4g
Protein
31.0g
Vitamin A 89% • Vitamin C 132%
Calcium 9% • Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
B+ 		  Good points
  • Very high in niacin
  • High in phosphorus
  • High in selenium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
    		•    Bad points
  • High in saturated fat
  • High in sodium
    		•
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