Low-Fat thai chicken curry
| 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 |
- 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
- 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.
Chicken, Main Dish, Thai
| Nutrition Facts | ||||||
Serving Size 357.2g |
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Amount Per Serving |
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Calories 251 Calories from Fat
77 |
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% Daily Value* |
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Total Fat
8.5g 13%
|
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Saturated Fat
5.5g 27%
|
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Trans Fat
0.0g |
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Cholesterol
72mg 24%
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Sodium
844mg 35%
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Total Carbohydrates
15.2g 5%
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Dietary Fiber
3.4g 14%
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Sugars
5.4g |
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Protein
31.0g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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