Surprise! This tastes authentically Thai but has only about a third of the fat thanks to light coconut milk.
In a large skillet, mix the coconut milk and 1 teaspoon of curry paste. Warm over medium heat. Taste and add more curry paste if you like it spicier. Simmer for 5 minutes.
Stir in the fish sauce and sugar. Add the chicken and peas. Bring to a simmer and cook for 10 minutes or until the chicken is opaque throughout. Taste the sauce one more time and add a little more curry paste if desired. Stir in the basil and serve.
Choose reduced-calorie coconut milk with no more than 50 calories per 2 oz serving, such as Thai Kitchen or Trader Joe's.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 4 | ||
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Calories: 398 | ||
Calories from Fat: 204 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 19g | 95 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 65mg | 20 % | |
Sodium 507.6mg | 18 % | |
Potassium 637.8mg | 17 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 15.9g | ||
Protein 31.7g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 398
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