Thai Curry Chicken with Sweet Red Peppers
With very little preparation and just few ingredients, the flavourful results of this dish will surprise you. Adjust the curry paste according to your tastes, increasing for more heat.
- Course Main Dishes
- Prep. Time 15 mins
- Cooking Time 12 - 15 mins
- Yields 4 servings
Preparation
What You Need
Instructions
In a large skillet, melt butter over medium heat. Add curry paste and 1/4 tsp (1 mL) salt; Cook, stirring, for 1 minute or until very fragrant and starting to brown. Add red pepper; Cook, stirring, for 2 minutes, or until starting to soften. Pour in cream and bring to a gentle boil, stirring to combine.
Stir in chicken; reduce heat and simmer, stirring often, for about 8 minutes or just until chicken is no longer pink inside. Stir in lime zest and juice. Season to taste with more salt, if desired.
Serve sprinkled with peanuts (if using) and basil. Garnish with lime wedges to squeeze over top.
Tips
Variation:
Thai Curry Shrimp: Replace chicken with large shrimp, peeled and deveined. In Step 2, boil cream mixture gently for 3 minutes. Add shrimp and simmer, stirring, for about 3 minutes, or until shrimp are opaque.
Nutritional Info
Per serving
Energy: 380 CaloriesProtein: 29 g
Carbohydrate: 5 g
Fat: 27 g
Fibre: 1 g
Sodium: 341 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
5 %
/
50
mg
Niacin:
76 %
/
17
mg
Vitamin A:
41 %
/
406
mcg
Vitamin C:
70 %
/
116
mg
Vitamin B6:
34 %
/
0.6
mg
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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-
Shirley
January 6th, 2012
use coconut cream (or coconut milk) in place of the whipping cream will give this recipe and authentic Thai curry taste
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