Thai Chicken Curry
Thai Chicken Curry - homemade Thai chicken curry is SO easy to make with simple ingredients. And, it's so much better and healthier than restaurants!
Servings: 4 people
Calories: 155kcal
Ingredients
- 1 tablespoon oil
- 1 1/2 tablespoons red curry paste I used Mae Ploy red curry paste
- 8 oz (230g) boneless and skinless chicken breast, cut into strips
- 80 ml coconut milk
- 1/4 cup water
- 3 oz (90g) canned bamboo shoots
- 1/2 small red bell pepper cut into strips
- 2 teaspoons palm sugar
- 1/4 teaspoon fish sauce
Instructions
- Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic. Add the chicken into the pot and stir well with the curry paste.
- Add the coconut milk, water, long beans, bamboo shoots, red bell pepper and bring the curry to boil, about 5 minutes.
- Add fish sauce, palm sugar, and let boil for another minute or so, dish out and serve immediately with steamed jasmine rice.
Nutrition
Serving: 4people | Calories: 155kcal | Carbohydrates: 4g | Protein: 13g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 104mg | Sugar: 2g