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Zucchini and Chicken Curry
Zucchini and chicken pair well in this Thai red curry. Easy and delicious zucchini and chicken curry that you can make at home with simple ingredients.
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2 people
Calories: 318 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 1 tablespoon oil
- 1 1/2 tablespoons red curry paste
- 8 oz (230g) boneless and skinless chicken breast cut into cubes
- 6 baby carrots
- 6 oz (175g) zucchini cut into quarters
- 80 ml coconut milk
- 1/4 cup water
- 2 teaspoons palm sugar or white sugar to taste
- 1/2 teaspoon fish sauce
Instructions
- Heat a skillet over medium heat and add the oil. Sauté the red curry paste until it becomes aromatic.
- Add the chicken and carrots to the pot and stir well to coat them with the curry paste.
- Add the zucchini, coconut milk, and water, and bring the curry to a boil for about 5 minutes. Then add the palm sugar and fish sauce, letting it boil for another minute or so, or until the zucchini is slightly soft but not overcooked. Dish out and serve immediately with steamed jasmine rice.
Cup of Yum
Nutrition Information
Serving
2people
Calories
318kcal
(16%)
Carbohydrates
11g
(4%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.04g
Cholesterol
73mg
(24%)
Sodium
294mg
(12%)
Potassium
801mg
(23%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
6113IU
(122%)
Vitamin C
19mg
(21%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 318
% Daily Value*
| Serving | 2people | |
| Calories | 318kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 73mg | 24% |
| Sodium | 294mg | 12% |
| Potassium | 801mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 6113IU | 122% |
| Vitamin C | 19mg | 21% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.