Thai Red Coconut Curry with Chicken - Slender Kitchen
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Thai Red Coconut Curry with Chicken

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220
Calories 
8g
Carbs 
7g
Fat 
25g
Protein 
6
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

A simple and quick spicy Thai Red Coconut Curry with Chicken dish that is healthier and tastier than take-out.

When I am short on time, curry is one of the first things I think about making since it comes together in minutes but tastes like it has been cooking all day. The secret, of course, is in the curry paste. I am lucky to live in a large city with a substantial Thai population so I normally buy homemade curry pastes, but there are some pretty great supermarket options as well. And with a few simple tricks, you can elevate any store bought curry paste into a rich, creamy, delicious dinner that is as good as any take-out curry. Allit takes is adding some extra garlic, ginger, shallots, brown sugar, lime juice, and fish sauce.

This recipe is meant to serve as a base recipe, so plan on adding in your favorite veggies. You can also substitute in tofu or shrimp for the chicken.

Prep Time

Thai Red Coconut Curry with Chicken

47
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 2 tsp. vegetable oil
  • 2 tbsp. red curry paste (or more to taste)
  • 2 U garlic cloves, minced
  • 1 tbsp. ginger, minced
  • 1 U shallot, diced
  • 1 lb. boneless skinless chicken breast
  • 1 cup canned lite coconut milk
  • 1 tbsp. brown sugar (or Stevia to taste for low carb)
  • 1 tbsp. lime juice
  • 2 tsp. fish sauce (or soy sauce)

Nutritional Facts

Serving Size: 
3/4 cup
Amount Per Serving
Calories 220
Calories from Fat 64
% Daily Value *
Total Fat 7g
11%
Saturated Fat 3g
16%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 56mg
18%
Sodium 496mg
22%
Total Carbohydrate 8g
3%
Dietary Fiber 1g
2%
Sugars 5g
Protein 25g

Directions

  1. Heat the vegetable oil over medium high heat. Add the curry paste, garlic, ginger, and shallot. Cook for 2-3 minutes until very fragrant.
  2. Add the chicken and cook for 3-4 minutes until browned. Add the coconut milk and cook for 5 minutes until chicken is cooked through.
  3. Add the brown sugar, lime juice, and fish sauce and stir. Add more sugar (sweet), lime juice (sour), or fish sauce (salty) if needed.
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Thai Red Coconut Curry with Chicken
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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