This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes
1 pound Skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai Red Curry Paste
1 cup Sliced halved zucchini
1 Red bell pepper, seeded and sliced into strips
0.5 cup Sliced Carrots
1 Onion, quartered then halved
1 tablespoon Cornstarch
1 can Light coconut milk
Nutrition value
254
calories per serving
13 g Fat27 g Protein7 g Carbs4 g FiberOther
Current Totals
13 g Fat
27 g Protein
7 g Carbs
4 g Fiber
MacroNutrients
Carbs
7 g
Protein
27 g
Fiber
4 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
47 mg
Iron
3 mg
Vitamin A
920 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
10 mg
Vitamin B6
1 mg
Vitamin B9
64 mcg
Vitamin B12
0 mcg
Vitamin C
63 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
61 mg
Manganese
0 mg
Phosphorus
234 mg
Selenium
23 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
