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Thai Red Curry Coconut Chicken

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Betty Crocker Kitchens
Updated Apr 27, 2017
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A great quick weeknight meal to prepare during the busy holiday season!

Thai Red Curry Coconut Chicken

  • Prep Time 20 min
  • Total 25 min
  • Servings 4
  • Ingredients 14
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Ingredients

  • 1 container (6 oz) Liberté® organic Philippine coconut yogurt
  • 1/4 cup chicken broth
  • 2 tablespoons Thai red curry paste
  • 1 teaspoon finely chopped gingerroot
  • 2 cloves garlic, finely chopped
  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts, cut into bite-size chunks
  • 1 tablespoon creamy peanut butter
  • 1 cup sugar snap pea pods
  • 1 red bell pepper, diced (1 cup)
  • Salt and pepper, if desired
  • 2 cups cooked rice
  • Chopped fresh cilantro, if desired
  • Lime wedges, if desired

Instructions

  • Step 
    1
    In medium bowl, mix yogurt, chicken broth, curry paste, gingerroot and garlic until well blended. Set aside.
  • Step 
    2
    In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center. Add peanut butter; cook 1 to 2 minutes or until chicken is well coated.
  • Step 
    3
    Reduce heat to medium; stir in pea pods and bell pepper. Simmer 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in yogurt mixture; cook 1 to 2 minutes longer or until thoroughly heated. Season with salt and pepper.
  • Step 
    4
    Serve over rice. Sprinkle with cilantro, and serve with lime wedges.

Nutrition

390 Calories
13g Total Fat
32g Protein
37g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
110
Total Fat
13g
20%
Saturated Fat
4 1/2g
21%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
240mg
10%
Potassium
350mg
10%
Total Carbohydrate
37g
12%
Dietary Fiber
2g
8%
Sugars
2g
Protein
32g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tips

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