Red curry chicken

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210
Red curry chicken

(8) Rate it

  • 6:10 Prep
  • 0:12 Cook
  • 6 Servings
  • Capable cooks

Featured in
Chicken curry recipes, Nutrition information

Ingredients

  • 1/4 cup Thai red curry paste
  • 270ml can Ayam light coconut milk
  • 2 tablespoons fish sauce
  • 1 lemongrass stalk (white part only), trimmed, finely chopped
  • 6 (125g each) skinless chicken thigh cutlets, trimmed
  • canola oil cooking spray
  • lime wedges, to serve

Method

  • Step 1
    Combine curry paste, coconut milk, fish sauce and lemongrass in a shallow ceramic dish. Add chicken. Turn to coat. Cover and refrigerate overnight.
  • Step 2
    Spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook chicken, covered, for 5 to 6 minutes each side or until cooked through (see note). Serve.

Nutrition

  • 1121 kj

    Energy

  • 17.7g

    Fat Total

  • 6.9g

    Saturated Fat

  • 1.3g

    Fibre

  • 23.3g

    Protein

  • 104mg

    Cholesterol

  • 949mg

    Sodium

  • 3.8g

    Carbs (total)

All nutrition values are per serve

Notes

Using a covered barbecue helps chicken cook through without burning. If you don’t have a covered barbecue, place a deep metal baking dish over chicken.

  • Author: Cathie Lonnie
  • Image credit: John Paul Urizar
  • Publication: Super Food Ideas

Source: taste.com.au

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