Thai Red Curry Chicken

Thai Red Curry Chicken

Do you ever go to the grocery store hungry? It’s almost always a bad idea, but this time I was inspired. While perusing the marinades, I came upon this red curry paste and decided to make something fancy for this week’s meal prep! And by fancy, it seems difficult but is actually super simple! If you are wanting the meal to be low carb & higher protein, sub the noodles for spaghetti squash or spiraled veggie “noodles” and increase the chicken from 3oz to 4oz. And since you will be cooking the zucchini, sauce and chicken together, I always assume the mixture accounts for 1.5oz and the chicken is the rest.

Macros (per serving): 287 cal, protein-26g, carbs-27g, fat-10g

Ingredients (makes 8-10 servings):

-2lbs boneless skinless chicken breasts (cubed)
-2 medium zucchinis (sliced and halved)
-1/4c oil of choice
-1/2c red curry paste
-3c dry whole wheat pasta (or veggie alternative)
-2 14oz cans light coconut milk

Directions:

-Cook noodles as instructed
-Heat oil in wok or frying pan
-Add red curry paste
-Cook together for 3 minutes
-Add cubed chicken and stir fry until cooked
-Add coconut milk and zucchini
-Bring to a boil
-Simmer over low-medium heat for 15-20 minutes until sauce starts to thicken
-Enjoy over noodles!

Portions:

-3oz chicken (4.5oz sauce, chicken, zucchini mixture)
-1/2c cooked noodles

Source: MJ Fitnatic

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