Yogurt Coconut Red Curry With Chicken And Vegetables Recipe

Name: Yogurt Coconut Red Curry With Chicken And Vegetables Recipe
Total time: 40 min
Yield: 4
Cuisine: Indian

Recipe By Slurrp

This Yogurt Coconut Red Curry with Chicken and Vegetables is a flavorful and creamy dish that combines the richness of coconut milk with the tanginess of yogurt. Tender chicken and a medley of vegetables are simmered in a fragrant red curry sauce, creating a satisfying and nutritious meal. The yogurt adds a unique twist to the traditional curry, providing a creamy and slightly tangy flavor. Serve this delicious curry over steamed rice or with naan bread for a complete and satisfying meal.

4.7

21 Rating - Rate

Non Vegdiet

40minstotal

10minsPrep

30minsCook

ingredients serves

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Ingredients For Yogurt Coconut Red Curry With Chicken And Vegetables Recipe

2 tablespoon Oil
1 Onion, Diced
500 gram Chicken Breast, Cut Into Bite Sized Pieces
3 tablespoon Red Curry Paste
400 milliliter Coconut Milk
200 gram Plain Yogurt
as needed Assorted Vegetables, Sliced
As required Salt And Pepper, To Taste
as per your need Steamed Rice Or Naan Bread, For Serving

Directions : Yogurt Coconut Red Curry With Chicken And Vegetables Recipe

Cooking Directions

STEP 1.In a large pan, heat oil over medium heat and sauté onions until translucent.
STEP 2.Add chicken pieces and cook until browned on all sides.
STEP 3.Stir in red curry paste and cook for a minute to release its flavors.
STEP 4.Add coconut milk, yogurt, and vegetables to the pan. Simmer for 15-20 minutes until the chicken is cooked through and the vegetables are tender.
STEP 5.Season with salt and pepper to taste.
STEP 6.Serve the Yogurt Coconut Red Curry over steamed rice or with naan bread. Enjoy!

Cooking Tips

For a spicier curry, add more red curry paste.
You can use any combination of vegetables you like, such as bell peppers, broccoli, or carrots.
If you prefer a thicker curry, you can simmer it for a longer time to reduce the liquid.
Garnish with fresh cilantro or basil leaves for added freshness and flavor.

Storage and Serving

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat the curry in a pan over low heat, stirring occasionally.
Serve the reheated curry with freshly cooked rice or naan bread.

Nutrition
value

423

calories per serving

16 g Fat39 g Protein29 g Carbs9 g FiberOther

Current Totals

16 g Fat
39 g Protein
29 g Carbs
9 g Fiber

MacroNutrients

Carbs
29 g
Protein
39 g
Fiber
9 g

Fats

Fat
16 g

Vitamins & Minerals

Calcium
143 mg
Iron
4 mg
Vitamin A
2404 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
11 mg
Vitamin B6
29 mg
Vitamin B9
432 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
1 mg
Copper
143 mcg
Magnesium
114 mg
Manganese
1 mg
Phosphorus
418 mg
Selenium
60 mcg
Zinc
3 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

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Slurrp 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.