Thai Red Curry Chicken And Vegetables Recipe

Name: Thai Red Curry Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons cornstarch; 2 tablespoons water; 2 1/3 cups light coconut milk; 1/2 cup fat-free, less-sodium chicken broth; 2 tablespoons fish sauce; 1 1/2 tablespoons minced fresh ginger; 1 tablespoon red curry paste; 1 tablespoon honey; 1 1/2 teaspoons grated fresh lime rind (about 2 limes); 2 large garlic cloves, minced; 1 jalapeno pepper, seeded and minced; 1 tablespoon peanut oil, divided; 1 1/2 pounds skinless, boneless chicken breast, cut diagonally into thin strips; 3 cups sugar snap peas, trimmed; 2 cups thin red bell pepper strips; 1 cup thinly diagonally sliced carrot (2 large); 1/2 cup chopped onion; 1/3 cup chopped unsalted, dry-roasted peanuts; 1/4 cup chopped fresh cilantro; 6 lime wedges; 3 cups hot cooked jasmine rice

Servings: persons

2 1/2 tablespoons cornstarch
2 tablespoons water
2 1/3 cups light coconut milk
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons fish sauce
1 1/2 tablespoons minced fresh ginger
1 tablespoon red curry paste
1 tablespoon honey
1 1/2 teaspoons grated fresh lime rind (about 2 limes)
2 large garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 tablespoon peanut oil, divided
1 1/2 pounds skinless, boneless chicken breast, cut diagonally into thin strips
3 cups sugar snap peas, trimmed
2 cups thin red bell pepper strips
1 cup thinly diagonally sliced carrot (2 large)
1/2 cup chopped onion
1/3 cup chopped unsalted, dry-roasted peanuts
1/4 cup chopped fresh cilantro
6 lime wedges
3 cups hot cooked jasmine rice

1
Combine cornstarch and water in a medium bowl, stirring until smooth. Add coconut milk and next 8 ingredients, stirring well. Set aside.
2
Heat 1/2 tablespoon oil in a large, deep nonstick skillet over medium-high heat. Add chicken to pan; saute 5 minutes or until done. Remove chicken from pan, and set aside. Add remaining 1/2 tablespoon oil to pan.
3
Add peas and next 3 ingredients to pan; saute 3 minutes or just until crisp-tender. Stir in coconut milk mixture. Bring to a boil over medium-high heat; cook 3 to 4 minutes or until thick. Return chicken to pan; cook 1 to 2 minutes or until chicken is thoroughly heated.
4
Spoon chicken mixture into bowls; top with peanuts, cilantro, and lime wedges. Serve immediately with rice.

1844

kcal

Calories

Fat

333

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 1/2 tablespoons cornstarch, 2 tablespoons water, 2 1/3 cups light coconut milk, 1/2 cup fat-free, less-sodium chicken broth, and more.

Yes, Thai Red Curry Chicken And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Red Curry Chicken And Vegetables

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