Thai-Inspired Red Curry
This makes a great sauce for boneless, skinless chicken breast, baked tofu, seared lean steak or broiled fish. You can eat it on its own as you would a soup, or with a little brown basmati rice.
Recipe courtesy of Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willet, M.D. Copyright 2006 Mollie Katzen and Walter Willett, M.D. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Kitchen Tip: Thai-Inspired Red Curry will keep for only about a day or two, and is best eaten fresh. If you need to store it, refrigerate it in a tightly covered container and reheat it gently.
Calories from Fat 58 (49%)
(10%)Total Fat 6g
(27%)Saturated Fat 5g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 14g
(12%)Dietary Fiber 3g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.