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Quick Thai Chicken & Vegetable Curry
Source: Eating Well

Spicy chicken asian style.

Prep Time: 35 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 210.5
Total Carbs 10.6 g
Dietary Fiber 2.6 g
Sugars 5.1 g
Total Fat 4.2 g
Saturated Fat 0.6 g
Unsaturated Fat 1.0 g
Potassium 0.0 mg
Protein 31.8 g
Sodium 594.1 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Quick Thai Chicken & Vegetable Curry
2 tsp  canola oil
1 each  medium red bell peppers
1 each  medium onions
1 each  medium garlic cloves
1 tbsp  fresh ginger root
1 tsp  red curry paste
1 lb  boneless skinless chicken breasts
1 cup  low sodium chicken broth
1 tbsp  fish sauce
1 tsp  packed light brown sugar
8 oz  fresh cauliflower florets
2 cup  fresh baby spinach
1 tbsp  fresh lime juice
1 each  medium limes
  1. Heat oil in a large nonstick skillet over medium high heat.
  2. Add bell pepper and onion and cook, stirring often, until beginning to soften, about 4 minutes.
  3. Add garlic, ginger and curry paste stirring to mix.
  4. Add chicken and cook, stirring, until fragrant, about 2 minutes.
  5. Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar and bring to a simmer.
  6. Add cauliflower, reduce heat to medium low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes.
  7. Stir in spinach and lime juice and cook until spinach has wilted. Serve immediately, with lime wedges.

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