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sauteeing, stir-frying Thai
Thai Chicken Curry Recipe-12420

Photo by: Joseph De Leo
Comments: 0



  • 1 pound chicken tenders, cut crosswise in half
  • 1 14-ounce tin unsweetened coconut milk
  • 1 1/4 teaspoons Thai curry paste
  • 1 large red bell pepper, cut into 1/3-inch-wide strips
  • 1 medium onion, thinly sliced
  • 1 tablespoon (packed) brown sugar
  • 1 tablespoon fish soy sauce (nam pla)
  • 1 cup chopped seeded tomatoes
  • 1/3 cup thinly sliced fresh basil
  • 1 tablespoon fresh lime juice


Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish soy sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Add salt to taste.

© 2015 Jon Ashton

Note from Cookstr's Editors

Nutritional information is based on 4 servings and does not include salt to taste.


Nutritional Information

Nutrients per serving (% daily value)

611kcal (31%)
85mg (9%)
44mg (74%)
32mcg RAE (1%)
46mg (15%)
4321mg (180%)
22g (111%)
39g (60%)
6mg (36%)

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