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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (267g) Recipe makes 6 servings The following items or measurements are not included below: Thai red curry paste |
||
| Calories 330 | ||
| Calories from Fat 89 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.9g | 15% | |
| Saturated Fat 2.2g | 11% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 46mg | 15% | |
| Sodium 1742mg | 72% | |
| Potassium 625mg | 17% | |
| Total Carbohydrate 38.9g | 12% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 5.4g | ||
| Protein 24.9g | 49% | |
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By: ~Nimz~
Aug 17, 2007
Well if you want something fairly quick to put together and is loaded with flavor, this is it. The Thai red curry paste adds such a wonderful flavor. It's pretty spicy, so don't make this is you don't like spicy. You can use less curry paste too, but it was perfect for us. The original recipe is from Allrecipes, posted by E. Maxwell using chili paste, but we prefer the Thai red curry paste instead. Hope you enjoy.
SERVES 6
Ingredients
- 1/2 teaspoon sesame oil
- 1 tablespoon canola oil
- 2 tablespoons Thai red curry paste
- 4 garlic cloves, chopped
- 3 chicken breasts, boneless and skinless, cut into 1 inch cubes
- 1/2 cup light soy sauce
- 1 small red onion, thinly sliced lengthwise
- 1 medium red bell pepper, cut into bite-size slices
- 1/2 medium cabbage, coarsely chopped, about 8 cups
- 2 carrots, coarsely chopped
- 8 ounces soba noodles, cooked and drained (or wheat spaghetti noodles, which is what I used)
Directions
1
Cut and chop all vegetables and chicken before starting.2
Heat a large skillet over medium heat for 5-7 minutes.3
Add the sesame oil, canola oil and Thai red curry paste and saute for one minute.4
Add garlic and saute an additional minute.5
Add chicken and 1/4 cup of the soy sauce and saute until chicken is no longer pink, about 10.6
Remove mixture from pan and set aside and keep warm.7
In the emptied pan, combine the onion, cabbage, bell pepper and carrots. (you may need to add the cabbage a little at a time).8
Stir fry until cabbage begins to wilt.9
Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend.(You may want to serve the chicken mixture on top of the noodles instead of mixing the noodles into the chicken mixture.).10
Heat through.11
Serve with extra soy sauce if desired.12
Enjoy.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > Asian > Southeastern
- Cuisine > Asian > Southern
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Chef #652384
On Nov 23, 2009
I followed the recipe exactly. Easy to make and super flavorful. What more can you ask for?
From: Deantini
On May 22, 2009
I cut back on the Red Curry Paste because we had young kids eating with us, but it was still too spicy for them. I did not serve with soy sauce on the side, which I should have as it needed a bit more flavour. Not the fault of the recipe. I give the recipe 5 stars because the changes that I made contributed to not making the flavour strong enough. Next time I will add more garlic, though and perhaps more sesame oil, especially if I have to cut back on the spiciness due to kids. I used pork tenderloin which tastes really good in the mix.
From: Redsie
On Oct 18, 2007
Loved this!! Loved the mix of crunchy veggies with the spicyness of the curry!! Used regular noodles for this. This is better the day you make it - I had the leftovers the next day, and the chicken was a bit dry (probably because I cooked the chicken too much.. 
!) Thanks Nimz - this is great!! 
From: smellyvegetarian
On Jul 21, 2008
This is an easy, yummy recipe that definitely deserves a spot in the "go to" pile. That said, I think the salt was a little bit much for my tastes (and that's saying a LOT). I started to use light soy sauce, and I think next time I will. I ended up using ww penne of all things (I was out of noodles and didn't want to take DS out in a thunderstorm to get some) and it still tasted great. I can't wait to try it with soba! Like Tish I also used leftover cooked chicken and had fine results. I just sauteed the garlic, chili paste, and oils as stated, then mixed in the chicken and removed it from the heat after about 30 seconds. I imagine this is a fine recipe for using up whatever veggies you have on hand, too. Thanks for posting; this definitely merits another try!
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