Healthy Thai Red Curry with Chicken by @raziyyz

25 min

2 servings

🍗

2

Chicken breast

🫒

0.75 tsp

Olive oil

🧂

Salt

⚫

Black pepper

🧄

Garlic powder

🌶️

Paprika

🧅

1

Onion

🥕

240 ml

Mixed frozen vegetables

🧄

1 tbsp

Garlic

🫚

1 tsp

Ginger

🥥

160 ml

Light coconut milk

🍛

2 tbsp

Red curry paste

🥣

80 ml

Greek yogurt

🍚

120 ml

Rice

🌶️

Chili flakes

🍋

Lime

🌿

Parsley

  1. Chop
    • Chicken breast

    Chop the chicken breast.

  2. Mix
    • Chicken breast
    • Olive oil
    • Salt

    Mix the chicken with olive oil, salt, black pepper, garlic powder, and paprika.

  3. Cook
    • Chicken breast

    Cook the chicken in a high-heat pan for about 6–8 minutes.

  4. Add
    • Chicken breast
    • Olive oil
    • Onion

    Remove the chicken, then add olive oil, chopped onion, mixed frozen vegetables, minced garlic, and minced ginger.

  5. Cook
    • Mixed frozen vegetables
    • Onion

    Cook the vegetables until soft.

  6. Add
    • Light coconut milk
    • Red curry paste
    • Salt

    Add light coconut milk, red curry paste, salt, and black pepper.

  7. Cook
    • Red curry paste

    Cook at a boil until the curry thickens.

  8. Add
    • Greek yogurt

    Turn off the heat and add fat-free Greek yogurt.

  9. Mix
    • Greek yogurt
    • Chicken breast

    Mix well, add the chicken, and mix again.

  10. Serve
    • Rice
    • Chili flakes
    • Parsley

    Serve over cooked rice; chili flakes and parsley are optional.

Healthy Thai Red Curry with Chicken by @raziyyz

25 min

2 servings

🍗

2

Chicken breast

🫒

0.75 tsp

Olive oil

🧂

Salt

⚫

Black pepper

🧄

Garlic powder

🌶️

Paprika

🧅

1

Onion

🥕

240 ml

Mixed frozen vegetables

🧄

1 tbsp

Garlic

🫚

1 tsp

Ginger

🥥

160 ml

Light coconut milk

🍛

2 tbsp

Red curry paste

🥣

80 ml

Greek yogurt

🍚

120 ml

Rice

🌶️

Chili flakes

🍋

Lime

🌿

Parsley

Preparation Steps

  1. Step 1/10

    Chop the chicken breast.

    🍗Chicken breast
    🔪Knife
    🪵Cutting board

  2. Step 2/10

    Mix the chicken with olive oil, salt, black pepper, garlic powder, and paprika.

    🍗Chicken breast
    🫒Olive oil
    🧂Salt
    ⚫Black pepper
    🧄Garlic powder
    🌶️Paprika
    🥣Mixing bowl

  3. Step 3/10

    Cook the chicken in a high-heat pan for about 6–8 minutes.

    🍗Chicken breast

  4. Step 4/10

    Remove the chicken, then add olive oil, chopped onion, mixed frozen vegetables, minced garlic, and minced ginger.

    🍗Chicken breast
    🫒Olive oil
    🧅Onion
    🥕Mixed frozen vegetables
    🧄Minced garlic
    🫚Minced ginger
    🥄Spoon

  5. Step 5/10

    Cook the vegetables until soft.

    🥕Mixed frozen vegetables
    🥄Spoon

  6. Step 6/10

    Add light coconut milk, red curry paste, salt, and black pepper.

    🥥Light coconut milk
    🍛Red curry paste
    🧂Salt
    ⚫Black pepper
    🥄Spoon

  7. Step 7/10

    Cook at a boil until the curry thickens.

    🥄Spoon

  8. Step 8/10

    Turn off the heat and add fat-free Greek yogurt.

    🥣Greek yogurt
    🥄Spoon

  9. Step 9/10

    Mix well, add the chicken, and mix again.

    🥣Greek yogurt
    🍗Chicken breast
    🥄Spoon

  10. Step 10/10

    Serve over cooked rice; chili flakes and parsley are optional.

    🍚Rice
    🌶️Chili flakes
    🌿Parsley
    🍋Lime

Composition

Ingredients

Types

Meat, Oils, Spices, Vegetables, Dairy-free Milk, Condiments, Dairy, Grains, Fruits, Herbs

Ingredients

Chicken breast, Olive oil, Salt, Black pepper, Garlic powder, Paprika, Onion, Mixed frozen vegetables, Garlic, Ginger, Light coconut milk, Red curry paste, Greek yogurt, Rice, Chili flakes, Lime, Parsley

Notes

Chicken breast (approximately 145 g each), Olive oil (for the chicken), Salt (for seasoning the chicken and curry), Black pepper (for seasoning the chicken and curry), Garlic powder (for seasoning the chicken), Paprika (for seasoning the chicken), Onion (small, chopped), Mixed frozen vegetables (Asian-style blend with broccoli, snap peas, mushrooms, and peppers), Garlic (minced), Ginger (or 1/2 tsp ginger powder, minced), Light coconut milk (oat, almond, or soy milk can be used instead), Red curry paste (or 2–3 tsp curry powder), Greek yogurt (plain, fat-free), Rice (uncooked brown or white rice, yields approximately 1 1/2 to 2 cups cooked), Chili flakes (optional topping), Lime (optional topping, squeezed), Parsley (optional topping)

Allergens

Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein, soy-free, Sugar-Free, Gluten-Free

Calories

454 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 46g, Fat: 10g, Fiber: 4g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 650mg, Potassium: 700mg, Calcium: 120mg, Iron: 2mg

Vitamins

Vitamin A: 350mcg, Vitamin C: 30mg, Vitamin B6: 0.9mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Knife, Cutting board, Mixing bowl, Spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal, Meal Prep, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@raziyyz

Origin

Cuisine

Thai

Geographic

Thailand, Southeast Asia

Various

Aspect

Texture

Creamy, Saucy, Tender

Flavors

Creamy, Savory, Spicy, Aromatic, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

cooked leftovers : 3-4 days (store in an airtight container,refrigerate within 2 hours of cooking), freezer storage : 2 months (store curry (without rice) in an airtight freezer-safe container,thaw in the fridge before reheating)