Thai-Style Chicken

Randy Mayor; Cindy Barr
This Thai-style chicken recipe is also good with shrimp in place of the chicken. Serve over rice, and garnish with green onion tops.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 195
Caloriesfromfat 26 %
Fat 5.7 g
Satfat 2.2 g
Monofat 0.8 g
Polyfat 1.5 g
Protein 27.3 g
Carbohydrate 6.7 g
Fiber 0.9 g
Cholesterol 66 mg
Iron 1.2 mg
Sodium 601 mg
Calcium 26 mg

Ingredients

1 1/2 teaspoons vegetable oil
1 medium onion, cut into 1/4-inch wedges
3/4 cup light coconut milk
1/2 teaspoon red curry paste
1/8 teaspoon black pepper
1 pound chicken breast tenders
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons fish sauce
1/4 teaspoon salt
1 (7-ounce) bottle roasted red bell peppers, drained and coarsely chopped

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 4 minutes or until onion is golden, stirring frequently. Stir in coconut milk, curry paste, and black pepper. Add the chicken; bring to a simmer. Cook 8 minutes or until chicken is done, stirring frequently. Stir in cilantro and remaining ingredients, and cook 1 minute.

Note:

Lisa Zwirn,

July 2004