Thai Red Chicken Curry

    Thai Red Chicken Curry

    1save
    30min


    2 people made this

    Quick, easy and delicious. And only 234 calories per serve. This is a perfect recipe for a quick mid week meal.

    CalorieCountedCurries South Australia, Australia

    Ingredients
    Serves: 2 

    • 1 tablespoon red curry paste
    • 200ml coconut milk
    • 1 tablespoon fish sauce
    • 100g cauliflower florets
    • 250g skinless chicken breast, cubed
    • 100g snow peas, sliced diagonally
    • 1 tablespoon fresh coriander, chopped

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Fry curry paste in a saucepan on a medium heat for 1 minute. Add coconut milk and stir until paste is fully dissolved.
    2. Add fish sauce, cauliflower and chicken. Bring to a boil then reduce heat to low, cover and cook for 10 minutes. Stir occasionally to ensure chicken is evenly cooked.
    3. Add snow peas and cook for a further 5 minutes.
    4. Sprinkle with coriander to serve.

    Tip

    Be careful when choosing your brand of coconut milk as the calorie count varies dramatically. Sometimes the brands that are not marked as light have a lower calorie count than those which are.

    See it on my blog

    Calorie Counted Curries

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