4.9 from 33 votes
Thai Chicken Curry
Thai Chicken Curry - homemade Thai chicken curry is SO easy to make with simple ingredients. And, it's so much better and healthier than restaurants!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 people
Calories: 155 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 1 tablespoon oil
- 1 1/2 tablespoons red curry paste I used Mae Ploy red curry paste
- 8 oz (230g) boneless and skinless chicken breast cut into strips
- 80 ml coconut milk
- 1/4 cup water
- 3 oz (90g) canned bamboo shoots
- 1/2 small red bell pepper cut into strips
- 2 teaspoons palm sugar
- 1/4 teaspoon fish sauce
Instructions
- Heat a small pot with cooking oil and sauté the red curry paste until aromatic. Add the chicken and stir well to combine with the curry paste.
- Add the coconut milk, water, long beans, bamboo shoots, and red bell pepper, and bring the curry to a boil for about 5 minutes.
- Add the fish sauce and palm sugar, and let it boil for another minute. Dish out and serve immediately with steamed jasmine rice.
Cup of Yum
Nutrition Information
Serving
4people
Calories
155kcal
(8%)
Carbohydrates
4g
(1%)
Protein
13g
(26%)
Fat
9g
(14%)
Saturated Fat
7g
(35%)
Cholesterol
36mg
(12%)
Sodium
104mg
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 155
% Daily Value*
| Serving | 4people | |
| Calories | 155kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 104mg | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.