Red Curry Chicken

Prep: 2 minutes; Cook: 10 minutes. Instead of chicken, you can stir in 1/2 pound peeled and deveined shrimp.


6 servings (serving size: 3/4 cup rice, 1/2 cup chicken mixture, and 1 tablespoon peanuts)

Recipe from

Oxmoor House

Nutritional Information

Calories 389
Caloriesfromfat 35 %
Fat 15.2 g
Satfat 4.2 g
Monofat 4.4 g
Polyfat 4.7 g
Protein 13.1 g
Carbohydrate 51.3 g
Fiber 4.4 g
Cholesterol 15 mg
Iron 3.2 mg
Sodium 389 mg
Calcium 43 mg


1 (16-ounce) package frozen broccoli, red peppers, onions, and mushrooms
Cooking spray
1 (6-ounce) package grilled chicken breast strips (such as Louis Rich)
1 (13.5-ounce) can light coconut milk
2 teaspoons red curry paste (such as Thai Kitchen)
1/4 teaspoon salt
2 tablespoons thinly sliced fresh basil
4 1/2 cups hot cooked basmati rice
6 tablespoons chopped unsalted dry-roasted peanuts


Place vegetables in a microwave-safe bowl; cover with plastic wrap, and vent. Microwave at HIGH 4 minutes; drain and set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 1 minute. Add coconut milk; bring to a boil. Stir in red curry paste and salt. Cook 5 minutes over medium heat or just until sauce begins to thicken, stirring frequently.

Add vegetable mixture to chicken mixture, stirring well. Bring to a boil; cook 4 minutes or until sauce is slightly thickened. Stir in basil. Serve over rice, and sprinkle with peanuts.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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