Thai Chicken Curry (with video)
SOURCE: SPICE IT UP! WINTER 2018/2019

  • Serves 4
  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes

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Ingredients

Adjust Servings:
1 tablespoon canola oil
1 lb chicken breast, cut into cubes
1/2 cup onion chopped
2 tablespoons red curry paste
3 garlic cloves, chopped
1 tablespoon fresh ginger chopped
Juice of 1 lime
1/2 cup red pepper diced
1 cup no salt added chicken broth
10 fresh basil leaves, chopped
1 tablespoon cornstarch
1 tablespoon water
1/3 cup vanilla yogurt

Nutrient Analysis

PER SERVING:

1/4 of recipe


RENAL EXCHANGE:

3 Protein + 1 Vegetable


Calories
225Kcal
Protein
29g
Carbohydrates
9g
Fibre
0.8g
Total Fat
7g
Saturated Fat
1g
Cholesterol
68mg
Sodium
321mg
Potassium
447mg
Phosphorus
270mg

Note: Check the labels when choosing a curry paste because sodium content varies between brands. Choose the brand with the least sodium.


Thai Chicken Curry:
Downloadable/printer-friendly version


Ingredients

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Preparation

1
Done

In a non-stick frying pan, heat oil over medium heat. Fry the chicken with onion until the chicken is lightly browned.

2
Done

Add the curry paste, garlic, ginger, lime juice and diced peppers and stir to combine.

3
Done

Add the chicken broth and the basil. Simmer for 5 minutes or until chicken is cooked.

4
Done

Dilute the cornstarch in 1 tablespoon of water and add to the pan while stirring. Let simmer until the sauce has thickened.

5
Done

Remove pan from heat and add the yogurt.

6
Done

Serve with basmati rice and enjoy!

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