Macro Friendly Red Coconut Curry

A creamy and comforting, slightly sweet red coconut curry that is high in protein and lower in fat. I love a red curry and this one is no different! I love eating veggies like this, especially in the cooler months of the year.

Course Dinner

Cuisine Thai

Keyword red curry

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 139kcal

Author Lauren Brennan

Ingredients

1/2 yellow onion diced
3 cloves garlic finely minced
1 tablespoon grated fresh ginger
4 cups fresh vegetables such as broccoli, cauliflower, diced carrot, green beans, snow peas, bell peppers, etc..
13 oz. light coconut milk 1 can
3 1/2 tablespoons red curry paste
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
4 tablespoons truvia
chicken broth as needed
16 oz shredded rotisserie chicken (white meat)
any desired toppings such as peanuts, cilantro, lime juice, thai basil, etc..

Instructions

Spray large pot with nonstick cooking spray and place over medium heat. Saute onion until mostly tender, about 4 minutes. Stir in garlic, ginger and vegetables and cook another 2 minutes.
Pour in coconut milk, curry paste, soy sauce, vinegar and truvia. See if it's as saucy as you'd like. If you'd like more 'broth', add in chicken broth as needed. (I added in about 1 cup.)
Gently simmer vegetables for about 10 minutes or until crisp-tender.
Stir in shredded chicken and cook another 5 minutes until fully warmed through. Divide between four bowls (with or without rice). Top with any desired toppings and serve hot.

Notes

The more accurate macros for one serving (1/4th of this recipe) are as follows: 246 calories, 10.2 g F/21.8g C/24g P.

Macros do not include rice or toppings. You will have to calculate those seperately.

Nutrition