This macro-friendly take on this classic Thai dish is surprisingly easy and sure to be a hit for the entire family! Don’t worry about it being too hot; you can control the spiciness by adding as little or as much red pepper as you’d like.

 

Macros (per serving)

288
kcal
12
fat
8
carbs
37
protein

(recipe yields 4 servings)

Ingredients

  • 745g chicken breast
  • 190g yellow squash
  • ¾ tsp minced garlic (or 3 garlic cloves)
  • 260g red, yellow, orange peppers
  • 160g coconut cream (find in Asian section)
  • 45g Thai red curry paste
  • ¼ tsp ginger puree
  • red pepper flakes to taste

 

Directions

  1. Chop chicken into small pieces. Spray pan with non-stick spray and cook chicken and garlic together over stovetop on medium-high heat until cooked through.
  2. Add chopped veggies and turn heat to low, stirring every few minutes.
  3. In a bowl combine coconut cream, ginger, and red curry paste.
  4. Pour mixture into chicken/veggies and combine all ingredients.
  5. Add red pepper flakes to desired spiciness. Serve alone or over rice. Enjoy!
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