Thai Chicken Curry Recipe

Submitted by mzt10

Makes 4 servings

Low-Fat thai chicken curry

Ingredients

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

Directions

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.

Categories

Chicken, Main Dish, Thai

Serving Size 357.2g

Amount Per Serving

Calories

251

Calories from Fat

% Daily Value^*

Total Fat

8.5g

13%

Saturated Fat

5.5g

27%

Trans Fat

0.0g

Cholesterol

72mg

24%

Sodium

844mg

35%

Total Carbohydrates

15.2g

Dietary Fiber

3.4g

14%

Sugars

5.4g

Protein

31.0g

Vitamin A 89%	•	Vitamin C 132%
Calcium 9%	•	Iron 17%

* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Fat

Protein

Carbs

Alcohol

Other

Calorie Breakdown (?)
Nutrition Breakdown

Daily Values (?)

Nutritional Analysis

Nutrition Grade
96% confidence

Good points

Very high in niacin

High in phosphorus

High in selenium

Very high in vitamin A

High in vitamin B6

Very high in vitamin C

Bad points

High in saturated fat

High in sodium

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