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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 1 Tbsp. gluten free red curry paste (Thai Kitchen® Thai Kitchen®)
- 13.66 oz. gluten (Thai Kitchen® Thai Kitchen®, Free Unsweetened Coconut Milk)
- 1/2 cup chicken stock
- 1 Tbsp. brown sugar
- 1 Tbsp. gluten (Thai Kitchen® Thai Kitchen®, Free Premium Fish Sauce)
- 1 lb. boneless chicken (beef, pork or duck, cut into bite-size pieces)
- 3 cups vegetables (assorted cut-up, such as bell peppers, onions, carrots and sugar snap peas)
- 2 Tbsp. fresh basil (julienne-cut)
- Thai Kitchen Jasmine Rice (Cooked, optional)
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Directions
- 1 HEAT oil in large skillet on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk and chicken stock; bring to simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended.
- 2 STIR in meat and vegetables; simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil.
- 3 SERVE over cooked Jasmine Rice, if desired.
NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories690Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat3.5g18% |
Trans Fat0g |
Cholesterol75mg25% |
Sodium200mg8% |
Potassium650mg19% |
Protein103g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber6g24% |
Sugars3g |
Vitamin A130% |
Vitamin C20% |
Calcium20% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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