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Thai-Style Chicken Curry
Source: Jennifer Jacobs

Tender chicken with curry, coconut milk, fresh basil, and mushrooms.

Rating:
Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 415.0
Total Carbs 9.8 g
Dietary Fiber 3.1 g
Sugars 2.3 g
Total Fat 28.1 g
Saturated Fat 13.1 g
Unsaturated Fat 9.7 g
Potassium 718.2 mg
Protein 33.8 g
Sodium 191.2 mg
Dietary Exchanges
5 Fat , 1 Vegetables , 1/2 Starch , 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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Servings
Ingredients


0 1/4 cup  vegetable oil
1 lb  boneless skinless chicken breasts
1 tsp  ground ginger
1 tbsp  garlic powder
2 tbsp  curry powder
8 oz  fresh mushrooms
0 1/2 each  yellow onion
4 oz  roasted red peppers with brine
1 pinch  soy sauce
1 each  SPLENDA┬« No Calorie Sweetener packets
1 cup  canned coconut milk
0 1/4 cup  fresh basil
0 1/2 tsp  fresh lemon peel
Directions
  1. Season cubed chicken with ground ginger, garlic powder, curry powder, and half of the chopped, fresh basil. Set aside.
  2. Pour vegetable oil in a large pot and saute the onion. After onion starts to cook down, mix in the chicken pieces on high heat, lowering to medium. Let it cook for a minute or two, then add mushrooms and roasted red peppers into the pot and mix in with the chicken.
  3. Add soy sauce, Splenda packet, and coconut milk. Mix ingredients well so that everything is evenly distributed. Cover and simmer on low heat for about 30 minutes (or until chicken is tender and cooked).
  4. Serve in a bowl and garnish with fresh basil and lemon zest, if desired.

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