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Thai Red Curry Coconut Chicken

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Thai Red Curry Coconut Chicken
  • Prep 20 min
  • Total 25 min
  • Servings 4
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A great quick weeknight meal to prepare during the busy holiday season!
Updated Apr 27, 2017

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

Steps

  • 1
    In medium bowl, mix yogurt, chicken broth, curry paste, gingerroot and garlic until well blended. Set aside.
  • 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.
  • 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.
  • 4
    Serve over rice. Sprinkle with cilantro, and serve with lime wedges.

Tips from the Betty Crocker Kitchens

  • tip 1
    There are many different kinds of rice available. Try with brown or jasmine rice.

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.
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