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Thai Chicken Curry

Thai Chicken Curry Recipe

  • 1 pound chicken tenders, cut crosswise in half
  • 1 14-ounce tin unsweetened coconut milk
  • 1 1/4 teaspoons Thai curry paste
  • 1 large red bell pepper, cut into 1/3-inch-wide strips
  • 1 medium onion, thinly sliced
  • 1 tablespoon (packed) brown sugar
  • 1 tablespoon fish soy sauce (nam pla)
  • 1 cup chopped seeded tomatoes
  • 1/3 cup thinly sliced fresh basil
  • 1 tablespoon fresh lime juice
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 611kcal (31%)
Total Fat 39g (60%)
Saturated Fat 22g (111%)
Cholesterol 46mg (15%)
Total Carbohydrate 44g
Dietary Fiber 3g
Sugars 20g
Protein 25g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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